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    You are in: Home / Recipes / Baked Pheasant in Wine Sauce Recipe
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    Baked Pheasant in Wine Sauce

    Baked Pheasant in Wine Sauce. Photo by TeresaS

    1/2 Photos of Baked Pheasant in Wine Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    45 mins

    2 hrs 30 mins

    Shirley Spillman's Note:

    This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.

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    Units: US | Metric


    1. 1
      Roll cut-up bird pieces in flour and brown in hot oil.
    2. 2
      Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
    3. 3
      Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
    4. 4
      Pour cooking sherry over bird about the last hour of cooking.

    Ratings & Reviews:

    • on May 27, 2007


      Outstanding Pheasant dish! The whole house smelled so good while this was cooking. I will be making this one again. I minced the garlic and used the juice from the mushrooms as part of the water required. The meat came out tender and moist. I served it with Ww Loaded Baked Potatoes and steamed broccoli. We had a wonderful meal. I posted a before and after cooking picture. Hope others will try this dish. Thanks, Shirley Spillman for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Pheasant in Wine Sauce

    Serving Size: 1 (575 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1313.0
    Calories from Fat 501
    Total Fat 55.6 g
    Saturated Fat 19.4 g
    Cholesterol 284.0 mg
    Sodium 312.5 mg
    Total Carbohydrate 79.9 g
    Dietary Fiber 47.1 g
    Sugars 5.5 g
    Protein 106.6 g

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