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Pheasant in Sherry

This classic recipe comes from Ringneck! Pheasants & Pheasant Hunting by E.C. James.

How To:

Split a pheasant into halves. Put 2 tbsp of butter into a hot frying pan (with lid) and melt. Flour the two pieces of pheasant and brown both sides in the butter, then remove.

Next, add flour (enough to make a paste) to the remaining drippings in the pan. Add cream sherry a little at a time, stirring on low heat and bringing to a slow boil. Continue to add sherry until the mixture, after boiling, is the consistency of a medium cream sauce. Add Worcestershire sauce to taste, a large dash of poultry seasoning, salt and pepper.

Turn heat to very low, place the bird in the pan and cover it, turning the meat occasionally. Cook at a bare simmer for 6 1/2 hours, at which time the meat should fall from the bones.

Some Notes for a Phabulous Pheasant Pheast:

Consider de-boning the pheasant, flouring the pieces, and quick frying it. Delicious!

Use close to a half bottle or so of sherry to acquire a good consistency and follow the boiling rule.

Cover the pan and place the pheasant and sauce in the oven at 250 degrees for 1-1/2 to 2 hours. This should be sufficient time for the smaller, de-boned pieces.

How about some crimini or morel mushrooms for a more savory dish?

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