but still delicious.
Bring stock to boil in saucepan.
Dredge pheasant pieces in seasoned flour.
Season the pheasant with salt and pepper and
In a large pot combine pheasant, celery, parsley, onion, peppercorns, bay
Cut pheasant into parts and smear with crushed garlic cloves. Melt butter in Dutch oven and saute pheasant all over until golden brown.
Remove bird.
Add flour, stock, wine and lemon juice; blend smoothly and bring to a boil.
Season to taste.
egrees C).
Prepare the pheasant breasts to be stuffed by
Melt butter or margarine in a heat-proof Dutch oven.
When hot, saute the pheasant gently all over until it's golden brown.
Remove the bird.
Add flour, stock and wine, blend smoothly.
Bring to a boil and add seasoning.
Return bird to the Dutch oven and cover.
Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.
Place pheasant in large kettle and cover
nd rub it inside each pheasant.
Place the pheasants breast
I don't have
a
recipe for pheasant and dressing, so I recently fixed
my\trecipe\tfor
dressing and just substituted pheasant
for
the chicken, it turned out well.
epper (if using).
Add pheasant, cover and refrigerate overnight.
lack pepper.
Add the stock, vinegar, cayenne or red pepper
Place pheasant breasts in a steamer and cover.
Steam only until meat can be removed from bone (meat should be rare).
Cool to room temperature and cube.
dd the lentils and the stock - and any of the herbs
large pot, heat the stock, add the rosemary sprigs, thyme
Simmer chicken or pheasant until tender.
Bone it.
Cut the pheasant breast into 36 pieces, and
Marinate the pheasant breasts over night (or for
Skin the pheasant and wash.
Put pheasant in a large bowl with
Over medium heat, melt margarine in a 10-inch skillet.
Add pheasant pieces, onion, celery, wine and water.
Sprinkle on basil, paprika and pepper.
Cover; bring mixture to a boil. Reduce heat; simmer pheasant pieces for 45 minutes on both sides. After 90 minutes, remove pheasant from skillet.
Add cornstarch and sour cream to drippings; stir until thickened.
Pour over pheasant.
Serve over dumplings or noodles.