Pheasant Hunter Style – France
Description
This French main features Pheasants-disjointed, Butter, Shallots-chopped, Onion-chopped, Dry white wine. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt & pepper to taste 1 ts Tarragon & thyme From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Put four ounces of butter in a deep dish.
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When butter is hot
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cook the pheasant until golden brown,
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add the shallots and onions and
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cook slowly for three or four minutes.
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Add wine, tomatoes, mushrooms, broth, salt and pepper to taste.
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Cook slowly for twenty five minutes.
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Remove the pheasant pieces and keep warm.
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If desired, trim off wing tips and exposed bones.
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Boil the broth slowly and thicken with two ounces of butter blended with the flour.
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Boil the sauce slowly for five minutes, add the tarragon, bay leaf and thyme.
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Pour over the pheasant pieces
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1950.6kcal
- % Daily Value *
- Total Fat 159.8g246%
- Saturated Fat 86.7g434%
- Cholesterol 589.5mg197%
- Sodium 1221.3mg51%
- Total Carbohydrate 26.2g9%
- Dietary Fiber 7.5g30%
- Sugars 2.3g
- Protein 86.7g174%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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