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Pheasant in Wine Sauce

Origin: U.S.A.

The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.

4 tablespoons butter or margarine
1 pheasant
2 tablespoons flour
1/2 cup clear stock
1/2 cup white wine

1. Melt butter or margarine in a heat-proof Dutch oven.
2. When hot, sauté the pheasant gently all over until it's golden brown.
3. Remove the bird.
4. Add flour, stock and wine, blend smoothly.
5. Bring to a boil and add seasoning.
6. Return bird to the Dutch oven and cover.
7. Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.

Chef Sandaidh
New York, United States