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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I got this recipe from who knows where I can't remember, but have had it on an index card forever. I still haven't made it, but DH is going to be pheasant hunting again so I dug it out and plan to prepare it this season. Wish me luck! I made this for dinner and had to make a few changes to the recipe. The broth cooked away within 20 minutes of cooking so added in more to prevent burning. I cooked in an electric skillet. DH and I enjoyed it. Ingredients:
1/2 cup all-purpose flour |
2 teaspoons salt |
1/2 teaspoon pepper |
2 pheasants, 11/2 to 21/2 lbs, cut up |
6 tablespoons butter |
1 large onion, finely chopped |
1 large carrot, finely chopped |
2 (13 3/4 ounce) cans chicken broth, divided |
1 dash ground cloves |
1 cup light cream |
3 tablespoons flour |
2 tablespoons parsley, snipped |
1 tablespoon lemon juice |
Directions:
1. Combine the 1/2 cup flour, salt and pepper in a paper bag.
2. Add pheasant, 2 to 3 pieces at a time.
3. Shake to coat well.
4. In a large heavy skillet brown the pheasant in butter (350° on electric skillet).
5. Add onion and carrot, cook 2 minutes.
6. Add 1 can broth and cloves.
7. Reduce heat (200°) Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.
8. Remove to warm platter.
9. Measure 1 cup broth, discard remaining broth.
10. Return broth to skillet.
11. In a screw-top jar shake light cream and 3 tbls flour till blended.
12. Stir into broth in skillet, cook and stir till thickened and bubbly.
13. Stir in parsley and lemon juice.
14. Serve over pheasant.
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