Pheasant in Gravy

"Baked wild bird is really moist cooked in gravy, we like it with cooked rice spooning the gravy over the Rice or Mashed potatoes. I have another recipe here in the scraps some where, it uses a lot more ingredients but better. I will post it asap, but I think it is in the shed for the winter with my Italian recipes."
photo by a user photo by a user
Ready In:
1hr 30mins
6 breast pieces




  • In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.
  • Tear of the top third, of the brown paper bag you got the wine out of.
  • You might as well pour a glass of the wine now, before your hands get flour on them.
  • Place flour, salt & pepper in the brown paper bag, close top & shake.
  • Add breast one at a time shake, and place in pan repeat until done.
  • Brown breast on both sides.
  • Take sip of Wine & Turn oven on to 350.
  • Placed breast into a greased oven proof dish to make single layer.
  • Add onions to pan & cook until translucent, sprinkle on breast.
  • Sip Wine, In a different bowl mix up soup, water and chicken broth.
  • Bake uncovered for 45-50 minute
  • I have added poutry seasong to this.
  • If no Garlic Cream of Mushroom just use regular C.of Mushroom.
  • I have not had stock so I used chicken bouillon cubes. Read the box for amounts.
  • I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
  • For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
  • Cook until breast juices run clear.
  • prep time includes browning meat & onions.

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<p>Fun events here at Zaar I have participated in: <br /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><br /><br /><br />I inherited a passion for collecting cookbooks and recipes. This looks like a good fourm to do this and share what I know with others. Along with cookbooks I collect old glass fruit bowls, and depression glass, and other types of glass.<br />Raised on the coast of Washington state, and LOVE FRESH seafood ! I have lived in Montana, and New Mexico also, and now live in the Beautiful Black Hills of South Dakota. <br />&nbsp;I&nbsp;am known for takeing a recipe and change it to my own taste, but think a lot of us do this.&nbsp;<br />I have worked in food settings most of my&nbsp;life or else an office.<br />&nbsp;Currently Chef for PTI Oil States out of Houston Tx. Have worked on North Dakota, Wyoming, Utah, Montana where ever they send me is an adventure and Im glad I invested in a camera last year !<br /><br /><img src= alt=/ /></p>
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