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Pheasant Fricassee - Recipe

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Sauté vegetables in butter for 3 minutes or until onions are translucent. Add flour and mix until flour is absorbed. Add remaining ingredients and bring to a simmer, stirring often. Allow sauce to simmer for 5 minutes, test flavor and set aside on low heat. Dip each piece of pheasant in flour and place in preheated skillet on medium-high with a generous amount of olive oil in it. Pan fry pheasant on each side until light brown. Place pheasant in Dutch oven and cover with sauce. Bake at 375° for 45 minutes or until tender. Serve with white and wild rice with some orange segments and cranberries in it.
-2 ounces clarified butter
-2 3/4 ounces flour
-5 ounces carrots, diced
-5 ounces onion, diced
-5 ounces celery, diced
-5 ounces mushrooms, sliced
-1 tablespoon fresh thyme, chopped
-2 tablespoons fresh basil, chopped
-3 tablespoons fresh garlic, chopped
-1 cup chicken broth
-1 cup Chardonnay wine
-2 cups heavy whipping cream
-1 1/2 teaspoons salt
-1/4 teaspoon white pepper
-2 deboned pheasants
- flour
- olive oil