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Pheasant: Casserole of Pheasant

Source of Recipe


From "James Beard's American Cookery"



List of Ingredients



• One pheasant, cut as for sauteing
  
• Flour
  
• Salt, pepper and paprika
  
• 4 Tbsp butter
  
• 3 Tbsp oil
  
• 1½ cups heavy cream
  
• 2 Tbsp finely cut fresh tarragon, or 1½ tsp dried tarragon
  
• ¼ cup brandy
  






Instructions



1. Dredge the pheasant in flour seasoned with salt, pepper and paprika. Brown well in the oil and butter, turning several times to get an even color.
   
   
2. Transfer to a 2-quart casserole. Pour off all but 2 tablespoons of the fat inthe pan, add the cream, and bring to the simmering point. Stir well and pour over the pheasant.
   
   
3. Add the tarragon and brandy, cover the casserole, and bake at 325° for 1 to 1¼ hours, or until tender.
   Serve with mashed potatoes or noodles dressed with butter.