How to Cook a Pheasant

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Things You’ll Need:

  • 2 pheasants
  • 3 T. butter
  • 3 large onions
  • 1 lb. mushrooms
  • 3 apples
  • 1½ c. dry red wine
  • 1 t. celery seed
  • 4 cans cream of mushroom soup
  • 1 t. black pepper
  • 1 can (6 oz.) water chestnuts
  • 1 t. salt water and flour paste
  • 4 strips bacon
  1. Preheat oven to 425 degrees.
    Core and quarter apples, peel and thinly slice onions.

  2. Spread celery seed and red winemag-glass_10x10.gif over the bottom of a dutch-oven deep enough to hold the 2 pheasants.

  3. Place pheasants, breast up, on top of the vegetables and wine, sprinkle with salt and peppermag-glass_10x10.gif. Place 2 bacon strips on top of each bird. With a thick water and flour paste, seal the rim of the dutch oven so that no steam can escape. Cook for 1 1/2 hrs.

  4. Remove pheasants from pot and let cool. Discard the vegetables and save the liquid. After the birds have cooled enough to handle, remove all the meat from the bones in pieces as large as possible. Set aside.

  5. Melt 1 T. butter in large skillet and all the bones, skin, etc., torn in small pieces. Fry over high heat for 15 minutes, stirring constantly. Put contents back into dutch oven where the liquid still sets and add 2 quarts of water. Simmer for 2 hrs. Next, wash, slice and sauté mushrooms in 2 T. butter. Slice water chestnuts in thirds and set aside.

  6. After stock has simmered for 2 hours, strain and continue to boil until 5 cups remain. Add the 4 cans of undiluted mushroom soup, mushrooms and water chestnuts. For thicker gravy, add a paste made from 1 c. of the gravy and 2 T. flour. Blend it thoroughly and stir into the gravy, if too thin, dilute with red wine. Add the meat to the gravy and gently reheat on stove top.

  7. Serve over wild rice or white rice tossed with butter and minced parsley. Serves 6.


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