Recipe by Shirley Spillman
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.
Top Review by teresas
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 recipe #210232 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.
- 1 pheasant, cleaned and cut up
- 354.88 ml water
- 1 clove garlic
- 1 medium-size onion, sliced and separated into rings
- 113.39 g can mushroom pieces (can also use buttons)
- 6 piece rosemary
- 1.23 ml dry parsley flakes
- 56.69 g cooking sherry
Directions See How It's Made
- Roll cut-up bird pieces in flour and brown in hot oil.
- Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
- Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
- Pour cooking sherry over bird about the last hour of cooking.