Pheasant Fricassee

Recipe by teresas
READY IN: 1hr 15mins




  • 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.