Got Game? Cook It! An Illustrated Wild Game Cookbook by Paul Jensen

Author:Paul Jensen [Jensen, Paul]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Cooking by Ingredient, Meat & Game, Game, Meats, Meat; Poultry & Seafood
Amazon: B00DNFY80M
Published: 2013-12-02T05:00:00+00:00

Serve with mashed potatoes and broccoli.

Pheasant with Sherry

1 pheasant portioned

1 Tbsp olive oil

1 cup chicken bouillon

8 oz mushroom

1 cup Sherry

1 tsp lemon juice

¼ tsp Accent

1 Tbsp quick mixing flour

Caramel color

Oil a 9 x 13 inch baking pan. Preheat oven to 325 degrees.

Sprinkle pheasant pieces with Accent. Place pheasant pieces in baking pan. Add mushroom, bouillon, Sherry and lemon juice. Cover and bake in oven for 2 hours.

Transfer pheasant pieces and mushroom to heated plate using a slotted spoon. Set aside and keep warm.

Transfer bouillon etc to small pot and thicken with quick mixing flour. Brown sauce with a couple of dashes of caramel color.

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