Pheasant in Gravy
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
6 breast pieces
- Serves:
- 6
ingredients
directions
- In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.
- Tear of the top third, of the brown paper bag you got the wine out of.
- You might as well pour a glass of the wine now, before your hands get flour on them.
- Place flour, salt & pepper in the brown paper bag, close top & shake.
- Add breast one at a time shake, and place in pan repeat until done.
- Brown breast on both sides.
- Take sip of Wine & Turn oven on to 350.
- Placed breast into a greased oven proof dish to make single layer.
- Add onions to pan & cook until translucent, sprinkle on breast.
- Sip Wine, In a different bowl mix up soup, water and chicken broth.
- Bake uncovered for 45-50 minute
- I have added poutry seasong to this.
- If no Garlic Cream of Mushroom just use regular C.of Mushroom.
- I have not had stock so I used chicken bouillon cubes. Read the box for amounts.
- I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
- For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
- Cook until breast juices run clear.
- prep time includes browning meat & onions.
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RECIPE SUBMITTED BY
<p>Fun events here at Zaar I have participated in: <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><br /><br /><br />I inherited a passion for collecting cookbooks and recipes. This looks like a good fourm to do this and share what I know with others. Along with cookbooks I collect old glass fruit bowls, and depression glass, and other types of glass.<br />Raised on the coast of Washington state, and LOVE FRESH seafood ! I have lived in Montana, and New Mexico also, and now live in the Beautiful Black Hills of South Dakota. <br /> I am known for takeing a recipe and change it to my own taste, but think a lot of us do this. <br />I have worked in food settings most of my life or else an office.<br /> Currently Chef for PTI Oil States out of Houston Tx. Have worked on North Dakota, Wyoming, Utah, Montana where ever they send me is an adventure and Im glad I invested in a camera last year !<br /><br /><img src=http://www4.clustrmaps.com/stats/maps-no_clusters/www.recipezaar.com-member-628624-thumb.jpg alt=/ /></p>