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Smothered Pheasant

Global.Potpourri's picture
Ingredients
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Paprika 1
  Pheasant meat 3 Pound, cut up in pieces (Ready to cut up variety)
  Lard 2 Tablespoon
  Onions 2 Medium, sliced
  Water 1 Cup (16 tbs)
  Milk 3⁄4 Cup (12 tbs)
Directions

In plastic bag combine 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Add pheasant pieces, a few at a time; shake to coat.
In skillet brown pheasant slowly in hot lard.
Arrange onions atop pheasant; add 1 cup water, cover tightly; cook over low heat till tender, 45 to 60 minutes.
Remove pheasant; measure liquid in pan.
Add water, if necessary, to equal 1 cup.
In screw-top jar shake milk,2 tablespoons flour, 1 teaspoon salt, and dash pepper till blended.
Stir into pan liquid.
Cook, stirring constantly, till thickened and bubbly.
Cook and stir 2 to 3 minutes more.
Before serving, sprinkle pheasant with paprika.
Pass gravy with pheasant.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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