fowl - Pheasant w/Wine Sauce
Source of Recipe
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fowl - Pheasant w/Wine Sauce
1 pheasant, quartered
1/2 c. sour cream
3 tbsp. + 2 tsp. butter
1 tsp. rosemary
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sage
3 c. chicken broth
1 tsp. chopped parsley
1 bay leaf
1 1/2 c. port or rose wine
3 cloves garlic, minced
2 c. sliced mushrooms
1 c. diced onion
1/4 c. milk
1/2 c. flour
In a large skillet, brown pheasant back, wings, legs and
breasts in the 3 tbsp. butter over medium heat. Remove
pheasant pieces to baking dish.
To skillet, add wine and stir well. Add spices, sour cream
and broth.
In a separate pan, make a paste with the flour and milk.
With a wire whisk, stir the paste into the skillet, whisking
sauce until smooth.
In a separate pan, saute onions, mushrooms and garlic in
the 2 tsp. butter over low heat. Add to wine sauce.
Pour sauce over pheasant pieces, cover baking dish with
foil or lid, and bake 1 1/2 hours at 325.
Makes 4 servings.
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