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Pheasant And Gravy

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Yummy Pheasant And Gravy are very popular among my guests! At parties my guests often dig into it without patience and finished in no time. Try this Pheasant And Gravy recipe and you will understand why it is so well loved!
  Pheasants 6 Pound, cut into pieces
  Olive oil 5 Tablespoon
  Onion 1 Large, chopped
  Minced garlic 2 Teaspoon
  Mushrooms 1 Can (10 oz)
  Mushroom soup 1 Can (10 oz)
  Parsley 1 Bunch (100 gm)
  Canned bouillon 42 Ounce
  Bay leaf 1
  Flour 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Currant jelly 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

Brown pheasants well in oil and bacon drippings in heavy skillet or dutch oven; add onion and garlic and saute slightly.
Add mushrooms, soup, parsley, bouillon and bay leaf; cover and cook, stirring occasionally, for 2 hours and 30 minutes or until pheasant is tender.
Combine flour, water and jelly; add to pheasant.
Add salt and pepper; cook until thickened.

Recipe Summary

Main Dish

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