Name: Baked Pheasant in Wine Sauce
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 2-4 serving(s)
Ingredients: 1 pheasant, cleaned and cut up; 1 1/2 cups water; 1 clove garlic; 1 medium-size onion, sliced and separated into rings; 1 (4 ounce) can mushroom pieces (can also use buttons); 6 pieces rosemary; 1/4 teaspoon dry parsley flakes; 2 ounces cooking sherry

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Recipe by Shirley Spillman

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Baked Pheasant in Wine Sauce created by teresas

This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.

Ready In:: 3hrs 15mins
Serves:
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ingredients

1 pheasant, cleaned and cut up
1 ¹⁄₂ cups water
1 clove garlic
1 medium-size onion, sliced and separated into rings
1 (4 ounce) can mushroom pieces (can also use buttons)
6 pieces rosemary
¹⁄₄ teaspoon dry parsley flakes
2 ounces cooking sherry

directions

Roll cut-up bird pieces in flour and brown in hot oil.
Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
Pour cooking sherry over bird about the last hour of cooking.

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RECIPE MADE WITH LOVE BY

@Shirley Spillman

"This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added."

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photo by teresas

5/27/2007

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photo by teresas

5/27/2007

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review by teresas

5/27/2007

Outstanding Pheasant dish! The whole house smelled so good while this was cooking. I will be making this one again. I minced the garlic and used the juice from the mushrooms as part of the water required. The meat came out tender and moist. I served it with recipe #210232 and steamed broccoli. We had a wonderful meal. I posted a before and after cooking picture. Hope others will try this dish. Thanks, Shirley Spillman for posting.

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creation by Shirley Spillman

11/21/2000

This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.