Baked Pheasant in Wine Sauce

Baked Pheasant in Wine Sauce

  • Prep Time: 45 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 2-4

    • About This Recipe

    “This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.”

    Ingredients

  • 1pheasant, cleaned and cut up
  • 1 1/2 cupswater
  • 1clovegarlic
  • 1medium-sizeonion, sliced and separated into rings
  • 1 (4ounce) cans mushroom pieces( can also use buttons)
  • 6piecesrosemary
  • 1/4 teaspoondry parsley flakes
  • 2ouncescooking sherry

    • Directions

  • Roll cut-up bird pieces in flour and brown in hot oil.
  • Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
  • Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
  • Pour cooking sherry over bird about the last hour of cooking.

    • Reviews

  • “Outstanding Pheasant dish! The whole house smelled so good while this was cooking. I will be making this one again. I minced the garlic and used the juice from the mushrooms as part of the water required. The meat came out tender and moist. I served it with recipe #210232 and steamed broccoli. We had a wonderful meal. I posted abefore and after cooking picture. Hope others will try this dish. Thanks, Shirley Spillman for posting.”

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