Pheasant in Gravy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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