Prep 15 mins
Cook 1 hr
I got this recipe from "who knows where" I can't remember, but have had it on an index card forever. I still haven't made it, but DH is going to be pheasant hunting again so I dug it out and plan to prepare it this season. Wish me luck! I made this for dinner and had to make a few changes to the recipe. The broth cooked away within 20 minutes of cooking so added in more to prevent burning. I cooked in an electric skillet. DH and I enjoyed it.
- 1⁄2 cup all-purpose flour
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 2 pheasants, 11/2 to 21/2 lbs, cut up
- 6 tablespoons butter
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 (13 3/4 ounce) cans chicken broth, divided
- 1 dash ground cloves
- 1 cup light cream
- 3 tablespoons flour
- 2 tablespoons parsley, snipped
- 1 tablespoon lemon juice
- Combine the 1/2 cup flour, salt and pepper in a paper bag.
- Add pheasant, 2 to 3 pieces at a time.
- Shake to coat well.
- In a large heavy skillet brown the pheasant in butter (350° on electric skillet).
- Add onion and carrot, cook 2 minutes.
- Add 1 can broth and cloves.
- Reduce heat (200°) Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.
- Remove to warm platter.
- Measure 1 cup broth, discard remaining broth.
- Return broth to skillet.
- In a screw-top jar shake light cream and 3 tbls flour till blended.
- Stir into broth in skillet, cook and stir till thickened and bubbly.
- Stir in parsley and lemon juice.
- Serve over pheasant.