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Add a photoServings: 5
Ingredients
- 3 x Pheasants, cut up
- 1/4 c. Flour, (1/4 to 1/2 c.)
- 1 tsp Fresh rosemary, finely minced or possibly 1/2 teaspoon dry rosemary
- Â Â Salt and pepper, to taste
- 1/4 c. Butter, divided
- 1/4 c. Vegetable oil, divided
- 1 Tbsp. Butter
- 1/2 c. Sliced onions
- 1/2 c. Sliced mushrooms
- 1/2 bot champagne
- 2 bn Seedless green grapes
- 1/4 c. Chicken stock, (1/4 to 1/2 c.)
Directions
- Season the flour with salt and pepper to taste. Dredge the pheasant pcs in the flour. Save the remaining flour.
- Heat a frying pan to medium heat; add in half the butter and oil. Saute/fry the pheasant pcs till lightly browned. Remove to ovenproof casserole.
- In the meantime preheat the oven to 350 F.
- Add in the 1 Tbsp. butter to the frying pan and saute/fry the onion and mushrooms. Add in to the casserole dish. Keep hot.
- Heat the rest of the butter and oil in the frying pan; stir in the reserved seasoned flour.
- Add in the champagne very slowly, stirring constantly. Add in the chicken stock and cook and stir over medium heat till it thickens. Pour this over the pheasant.
- Bake for about 30 to 45 min; do not overcook or possibly it will get tough.
- Add in the grapes for the last 15 min of cooking time.
- Serve with wild rice.
- Serves 4 to 6.
- This cookbook was created by the Bauer Activites Recreational Committee
- (BARC) as a fundraiser to help feed families needing assistance through Northwest Harvest. There is no date on my copy of the book.
- Notes : The rosemary is my own addition. The original recipe called for using straight butter, but I prefer to use a mix for two reasons. It raises the burning point when oil is added and it cuts down on the cholesterol. The original recipe called for 2 small cans of seedless green grapes but since I haven't found which locally I substituted fresh grapes.
- Also, the original recipe called for champagne which was "appropriate for cooking"; I believe in only cooking with wine I am prepared to drink. :)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 519g | |
| Recipe makes 5 servings | |
| Calories 1013 | |
| Calories from Fat 545 | 54% |
| Total Fat 60.9g | 76% |
| Saturated Fat 19.28g | 77% |
| Trans Fat 0.28g | |
| Cholesterol 324mg | 108% |
| Sodium 269mg | 11% |
| Potassium 1097mg | 31% |
| Total Carbs 7.66g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.29g | 1% |
| Protein 94.97g | 152% |
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