Pheasant With Wild Rice

TeresaS's Note:

This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 2

• 1 (2 1/2 lb) pheasants, dressed
• 1/4 cup all-purpose flour
• 1/2 cup butter or 1/2 cup margarine
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 cup chicken broth
• 1 cup whipping cream
• 3 whole allspice
• 2 tablespoons sherry wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups cooked wild rice

Directions:

1. Cut pheasant into quarters.
2. Dredge pieces in flour.
3. Melt butter in oven-safe skillet over medium-high heat.
4. Add pheasant, and cook until browned on both sides, turning once.
5. Add onion and next 7 ingredients.
6. Put oven-safe skillet in oven.
7. Bake, covered, at 350°F for 1 1/2 hours or until tender.
8. Remove pheasant from skillet, and keep warm.
9. Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
10. Serve with pheasant and rice.

Reviews

[VizslaGirl]

One more tip, it doesn't take an hour and a half to cook, more like 45 minutes. This may be because we cut the pheasant into breasts and cook them that way, similar to chicken.

[Chef #1181747]

Excellent, and withstands reheating beautifully. I took it to a dinner party with a crowd accustommed to eating at 4 (Michelin) star restaurants and covered myself with glory.

[Chef #664475]

Awesome! This was a major hit!