Docs Roasted Pheasant With Wine Sauce Recipes

Steps:

• In a crockery bowl, add vinegar.
• Add one pheasant at a time, and coat inside and outside with vinegar. Set on a plate to drain.
• Rub pheasants with butter inside and out.
• Place yellow onion quarters in each pheasant.
• Place 4 slices of bacon in the bottom of a cast iron dutch oven.
• Stoke the oven on medium to high heat.
• Regular oven about 380*.
• Salt and Pepper pheasants.
• Place them on top of the bacon in dutch oven.
• Roast uncovered for 30 minutes.
• Taste the wine. If it is not sweet enough, add the dash of sugar and stir.
• Baste the wine on the birds after they
• have cooked for 20 minutes. Move them apart so that each side gets browned. Baste again.
• in ten minutes.Use all the wine.
• Check in 40 minutes with a fork, if juices run clear, pheasants are done. Throw away the bacon, or crush for another day and put in the larder. Wipe out dutch oven and hang.
• Serve pheasants with roasted potatoes and poached apples.

Steps:

• Roll cut-up bird pieces in flour and brown in hot oil.
• Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
• Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
• Pour cooking sherry over bird about the last hour of cooking.

Steps:

• Melt butter or margarine in a heat-proof Dutch oven.
• When hot, sauté the pheasant gently all over until it's golden brown.
• Remove the bird.
• Add flour, stock and wine, blend smoothly.
• Bring to a boil and add seasoning.
• Return bird to the Dutch oven and cover.
• Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.

Steps:

• Saute pheasants in butter 10 minutes. Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet. Add wine, lemon juice, onions, salt and pepper. Cover and simmer 1 hour or until tender. Yield: Serves 6. Note: If oven is used, bake at 375 degrees for about 2 hours.