Pheasant In White Wine Recipe
Ingredients
| Salad oil | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 2 pheasant, cut up | ||
| Flour | 3 Tablespoon | |
| White wine | 1 1/2 Cup (16 tbs) | |
| Brandy | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dried thyme leaves | 1 1/2 Teaspoon | |
| Parsley | 3 Tablespoon | |
| Mushrooms | 1/4 Pound, sliced | |
Directions
Heat oil in Dutch oven.
Saute garlic and onions until golden.
Remove onions and set aside.
Add pheasant and brown on all sides.
Remove pheasant and set aside.
Drain all but 2 Tbsp.oil from Dutch oven.
Stir flour into oil until smooth.
Gradually stir in wine.
Add pheasant, onion and remaining ingredients except mushrooms.
Simmer covered 30 minutes.
Add mushrooms, cover and simmer additional 15 minutes.
Saute garlic and onions until golden.
Remove onions and set aside.
Add pheasant and brown on all sides.
Remove pheasant and set aside.
Drain all but 2 Tbsp.oil from Dutch oven.
Stir flour into oil until smooth.
Gradually stir in wine.
Add pheasant, onion and remaining ingredients except mushrooms.
Simmer covered 30 minutes.
Add mushrooms, cover and simmer additional 15 minutes.
Chef
