1/1 Photo of Smothered Pheasant or Grouse
1 hr 30 mins
This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!
My Private Note
Units: US | Metric
- 1Skin, wash, and quarter your pheasant or grouse.
- 2Preheat the oven to 350°F.
- 3Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
- 4Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
- 5Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
- 6Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
- 7Bake for 1 hour or until the meat is tender.
- 8Serve at once.
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Nutritional Facts for Smothered Pheasant or Grouse
Serving Size: 1 (320 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 887.7
- Calories from Fat 439
- Total Fat 48.8 g
- Saturated Fat 18.1 g
- Cholesterol 314.5 mg
- Sodium 1992.1 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 0.6 g
- Sugars 0.5 g
- Protein 92.6 g