Pheasant With Wild Rice
"This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!"
photo by teresas
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 1 (2 1/2 lb) pheasants, dressed
- 1⁄4 cup all-purpose flour
- 1⁄2 cup butter or 1/2 cup margarine
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 cup chicken broth
- 1 cup whipping cream
- 3 whole allspice
- 2 tablespoons sherry wine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups cooked wild rice
directions
- Cut pheasant into quarters.
- Dredge pieces in flour.
- Melt butter in oven-safe skillet over medium-high heat.
- Add pheasant, and cook until browned on both sides, turning once.
- Add onion and next 7 ingredients.
- Put oven-safe skillet in oven.
- Bake, covered, at 350°F for 1 1/2 hours or until tender.
- Remove pheasant from skillet, and keep warm.
- Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
- Serve with pheasant and rice.
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Reviews
-
One more tip, it doesn't take an hour and a half to cook, more like 45 minutes. This may be because we cut the pheasant into breasts and cook them that way, similar to chicken. -
Excellent, and withstands reheating beautifully. I took it to a dinner party with a crowd accustommed to eating at 4 (Michelin) star restaurants and covered myself with glory. -
Awesome! This was a major hit!
-
o my gosh i Am 12 years old and got my first pheasant. thank u. and this dish is the best in the market. thanks i hope you find more yummy recipies -
This recipe was amazing, it was my first time trying pheasant (my husband and hunting dogs brought it home) and I was extremely impressed. Another good hint--store wild pheasant in fridge in bag with a little bit of milk for 36 hours before cooking, the milk breaks down the proteins and makes the meat tender. I cooked it for only about 45 minutes and it was done, and it wasn't instantly clear to me that the skillet goes directly from the stove to the oven, I had to read it several times. So glad we decided to do this one, we'll be having pheasant as much as possible now!
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RECIPE SUBMITTED BY
teresas
United States
<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
