Pheasant in Gourmet Sauce Recipe
Ingredients
| Pheasants | 2 | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Sweet basil | 1/8 Teaspoon | |
| Shortening | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Olives | 1/4 Cup (16 tbs), chopped | |
| Water | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 1/2 Teaspoon | |
| 1/2 cup white cooking wine | ||
Directions
Clean pheasant well, removing all buckshot and pin feathers.
Cut into serving pieces.
Coat bird pieces with seasoned flour.
Heat shortening in heavy skillet.
Brown pheasant on all sides.
Add garlic, olives, water and Worcestershire sauce.
Cover and simmer 45 minutes.
Turn pheasant and add wine.
Recover and simmer another 45 minutes (longer if needed).
Add additional water to make extra sauce.
Cut into serving pieces.
Coat bird pieces with seasoned flour.
Heat shortening in heavy skillet.
Brown pheasant on all sides.
Add garlic, olives, water and Worcestershire sauce.
Cover and simmer 45 minutes.
Turn pheasant and add wine.
Recover and simmer another 45 minutes (longer if needed).
Add additional water to make extra sauce.
Chef
