Pheasant with Wine

Prep Time: 0 Minutes

Cook Time: 60 Minutes

Ready In: 60 Minutes

Servings: 4

Ingredients:

2 whole(s) young pheasants pieced like chicken

1 black pepper to taste

1 pinch(s) rosemary crushed

1 pinch(s) sage

1 whole(s) bay leaf crumbled

2 tablespoon(s) olive oil

1/2 cup(s) carrots shredded

1/2 cup(s) celery diced

1 can(s) condensed onion soup

1/4 cup(s) dry white wine

1/2 pound(s) onions (pearl)

Directions:

1. Lightly season pheasant pieces w/pepper to taste. In deep skillet, brown in oil, rosemary, sage & bay leaf. Remove pheasant and add carrots & celery; cook for a few minutes. Stir in soup & wine. Replace meat & add onions. Cook covered over low heat for an hour or until pheasant is tender.
2. Notes: I usually double the carrots and celery. It make an excellent gravy to serve over pheasant and mashed potatoes. Add a salad on the side and enjoy.

By RecipeOfHealth.com