Pheasant In Wine Sauce Recipe
Ingredients
1 4 lb pheasant, cut into 10 pieces
1/2 cup wheat flour
1/4i cup oil or butter
Salt and pepper
2 oz calvados
2 cups red wine
1 cup chicken broth
1/4 tsp thyme, chopped
2 tsp parsley,chopped
2 bay leaves
1/2 cup solid pork fat, diced
1/4 cup pearl onions
1/4 cup mushrooms, halved
Directions
Dredge each pheasant piece with flour twice.
In a casserole dish, heat oil or melt butter.
Sear pheasant pieces all over.
Season with salt and pepper.
Deglaze with calvados.
Warm up a little.
Flambe 30 seconds or so.
Add wine, chicken broth and seasonings.
Bring to a boil.
Reduce heat.
Simmer 50 minutes or so.
Meanwhile, in a skillet, melt pork fat.
Add onions and mushrooms.
Brown lightly.
Degrease.
Add to simmering pheasant.
In a casserole dish, heat oil or melt butter.
Sear pheasant pieces all over.
Season with salt and pepper.
Deglaze with calvados.
Warm up a little.
Flambe 30 seconds or so.
Add wine, chicken broth and seasonings.
Bring to a boil.
Reduce heat.
Simmer 50 minutes or so.
Meanwhile, in a skillet, melt pork fat.
Add onions and mushrooms.
Brown lightly.
Degrease.
Add to simmering pheasant.
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