Joined: 18 Oct 2004
Posts: 39
Location: nebraska
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2 pheasants ½ cup of flour
½ teaspoon of salt
¼ teaspoon of pepper
1 teaspoon of paprika
¼ cup of salad oil
½ cup of brandy
1 large clove of garlic minced
½ teaspoon of thyme
¼ teaspoon of seasoned salt
1 can (10 ½ oz) of cream of mushroom soup
1 can (4oz) whole mushrooms
½ cup of milk
½ cup dry sherry
Livers from 4 birds chopped (optional in my opinion)
Chopped parsley
Wash birds, cut into pieces, and pat dry. Combine flour, salt, pepper, and paprika. Dredge birds in flour mixture and shake off excess. Heat the oil in a Dutch oven over medium high heat. Add pheasant parts, a few at a time, and cook until browned on all sides. Remove pieces when browned, set aside, pour off and discard any fat.
Add brandy to Dutch oven; bring to a boil for 1 minute. Add garlic, thyme, and seasoned salt. Mix the soup, mushrooms, milk, sherry, and chopped livers (if you like those) and pour into the Dutch oven. Return browned pheasant to the Dutch oven; simmer until the pheasant is tender (approx. 1 hour or more depending on the age of the birds). Remove to serving dish and sprinkle with chopped parsley, serve and enjoy.
Wild rice or egg noodles go very well with this dish. |
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