Pheasant Fricassee Recipe

  • 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
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.
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