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Pheasant Silverado

2 Pheasants; disjointed
2 tb Olive oil
1 c Onion; chopped
1 c Parsley; chopped
14 oz Chicken broth
1/2 c Dry white wine
3 Sprigs rosemary
1 cn Mushrooms; sliced
6 tb Flour
Salt and pepper to taste

Heat the oil in a large dutch oven over medium heat; brown the pheasant pieces, a few at a time, on all sides. Discard any excess fat. Return all the pheasant to the dutch oven or casserole. Combine the onions, parsley, chicken broth, wine, and rosemary. Pour over pheasant. Cover and simmer until meat is fork tender.

To serve, remove pheasant to a warm platter and keep warm. Drain mushrooms, reserving liquid; stir into pan drippings. Mix together flour and mushroom liquid until smooth; stir into pan drippings until thick. Season with salt and pepper to taste. Spoon sauce over pheasant or pass in a separate bowl.

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