Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.