Pheasant Fricassee
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 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 3/4ounce) cans chicken broth, divided
- 1 dash ground cloves
- 1 cup light cream
- 3 tablespoons flour
- 2 tablespoons parsley, snipped
- 1 tablespoon lemon juice
Directions
- 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.
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