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Pheasant: Fried Pheasant

Source of Recipe


From "James Beard's American Cookery"



List of Ingredients



• 1 young pheasant
  
• ½ cup flour seasoned with 1 teaspoon salt, ¾ teaspoon freshly ground pepper, and a touch of thyme
  
• 4 Tbsp butter
  
• 4 Tbsp oil
  
• ½ cup stock, wine, or water
  
• 3 Tbsp flour
  
• 1½ cups cream
  
• Salt and freshly ground pepper
  






Instructions



1. Cut the pheasant in serving pieces, as you would a chicken. Shake the pieces in a plastic bag with the seasoned flour, to coat them. Heat the butter and oil in a heavy skillet. Brown the pieces of pheasant well on both sides over rather high heat. Reduce the heat and add the liquid. Cover the skillet, let cook a few minutes, then remove the cover and allow the bird to cook until tender.
   
   
2. The breast will cook much faster than the legs and thighs, and since pheasant meat is drier than that of most birds, the pieces of white meat should be removed the moment they are tender and kept warm on a hot platter. Continue cooking the legs and thighs until tender, and transfer to the platter.
   
   
3. Remove all but 3 tablespoons fat from the pan and add the flour. Blend and cook a few minutes to color the flour and scrape up all the bits of residue in the pan. Add the cream and cook over fairly brisk heat, stirring constantly, until the mixture thickens. Season with salt and pepper, and serve with the pheasant.
   
   Mashed potatoes, made with butter and cream, and braised cabbage are excellent with this dish.