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Baked Pheasant in Wine Sauce

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“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.”
READY IN:
3hrs 15mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

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

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