photo by teresas
- Ready In:
- 1hr 15mins
- 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 3/4 ounce) cans chicken broth, divided
- 1 dash ground cloves
- 1 cup light cream
- 3 tablespoons flour
- 2 tablespoons parsley, snipped
- 1 tablespoon lemon juice
- 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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RECIPE SUBMITTED BY
<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>