Pheasant And Gravy Recipe
Yummy Pheasant And Gravy are very popular among my guests! At parties my guests often dig into it without patience and finished in no time. Try this Pheasant And Gravy recipe and you will understand why it is so well loved!
Ingredients
| 2 3 lb. pheasants, cut in serving pieces | ||
| 5 tbsp. olive oil and bacon drippings,mixed | ||
| 1 Ige. onion, chopped | ||
| Garlic | 2 Teaspoon, minced | |
| Mushrooms | 1 Can (10oz) | |
| 1 can mushroom soup | ||
| Parsley | 1 Bunch (100gm) | |
| 4 10 1/2 oz. cans bouillon | ||
| Bay Leaf | 1 | |
| Flour | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 1 jar currant jelly | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown pheasants well in oil and bacon drippings in heavy skillet or dutch oven; add onion and garlic and saute slightly.
Add mushrooms, soup, parsley, bouillon and bay leaf; cover and cook, stirring occasionally, for 2 hours and 30 minutes or until pheasant is tender.
Combine flour, water and jelly; add to pheasant.
Add salt and pepper; cook until thickened.
Add mushrooms, soup, parsley, bouillon and bay leaf; cover and cook, stirring occasionally, for 2 hours and 30 minutes or until pheasant is tender.
Combine flour, water and jelly; add to pheasant.
Add salt and pepper; cook until thickened.
Chef
