Conference turris::cooks

1599.0. "Fricassee of Pheasant" by IRT::CGREENE (Colleeeeeen Greeeeeene DTN 334-2450) Fri Jan 20 1989 14:30

    
    
    2 Pheasants, quartered		1/4 cup all-purpose flour
    salt and pepper			4 ounces bacon, coursely chopped
    2 tablespoons olive oil, if 	1 cup minced onion
    	necessary			8 ounces mushrooms, sliced
    1 green pepper, sliced		1 red pepper, sliced
    1 cup chicken stock			1/2 cup dry white wine
    2 bay leaves			Hot buttered noodles
    
    
    1.	Combine flour, salt and pepper.  Dredge pheasant in flour mixture
    	and tap off excess.  In large skillet, fry bacon until crisp.
    	Remove bacon and brown pheasant parts in fat.  Remove pheasant
    	and set aside.  Using additional oil, if necessary, saute onion,
    	mushrooms and peppers 5 minutes over medium heat.  Take care
    	not to burn.
    
    2.	Add chicken stock, wine and bay leaves to pan.  Return pheasant
    	to pan, covering it with the vegetables.  Simmer, covered, until
    	pheasant pieces are tender, about 1 hour.  Remove pheasant and
    	vegetables to serving platter and reduce pan juices.

    One more thing I forgot --
    
    Pour gravy over pheasant and sprinkle with reserved bacon.  Serve
    with noodles.
    
    
    Makes 4 servings