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Grammys Pheasant Recipe

   
 

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     Grammys Pheasant

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
Pheasants (5or 6)
salt water
flour
salt
pepper
butter
mushrooms
white wine
sliced almonds
 

Instructions
Wash pheasant in salt water. Follow bullets and clean our any feathers carried in. Blot with paper towel and cut in serving pieces. Put flour seasoning salt, pepper in a plastic bag. (to taste)
Cut up pheasant ( I don,t use legs). Shake pheasant pieces in flour and brown in melted butter. Place in baking dish. Pour juice from a can of Monarch mushrooms (or your choice) into pheasant drippings.
Add 1/2 cup white wine and 1 1/2 cup chicken broth. Pour this gravy over pheasant. (increase if have more pheasant) Then scatter mushrooms and sliced almonds on top.
Cover with foil and bake at 275-300 for 2 to 3 hours, depending on size of pheasant Family lore has it that pheasants that have been "Arkansawed"(birds shot while scurrying across the field rather than in-flight) should be identified before cleaning
Serving Suggestions
Serve with Grammy's wild rice and mushroom sauce


Originally Submitted
11/20/2006





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