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Instructions |
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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)
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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.
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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.
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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
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Serving
Suggestions |
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Serve with Grammy's wild rice and mushroom sauce
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Originally Submitted
11/20/2006
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