Pheasant in Gourmet Sauce
|Flour||1⁄2 Cup (8 tbs)|
|Sweet basil||1⁄8 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped olives||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|White cooking wine||1⁄2 Cup (8 tbs)|
Clean pheasant well, removing all buckshot and pin feathers.
Cut into serving pieces.
Coat bird pieces with seasoned flour.
Heat shortening in heavy skillet.
Brown pheasant on all sides.
Add garlic, olives, water and Worcestershire sauce.
Cover and simmer 45 minutes.
Turn pheasant and add wine.
Recover and simmer another 45 minutes (longer if needed).
Add additional water to make extra sauce.