01-21-2005, 04:45 PM
[size 3]Pheasant Surprise
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[size 3] [li]1/4 c. Oil [li]1/4 c. Butter [li]2 Pheasants, skinned and cut into pieces [li]Flour [li]2 Shallots, minced [li]1/2 lb. Mushrooms, sliced [li]1 c. Chicken broth [li]1 c. Dry sherry [li]1/4 c. Brandy [li]1 sprig Parsley [li]1 sm. Onion
Heat oil and butter in deep skillet or Dutch oven over medium heat. Coat pheasant pieces with a little flour; brown them evenly to a golden color. Add shallots, mushrooms, broth, sherry, brandy, parsley and onion. Cover and cook slowly, 1 1/2 to 2 hours.[/li][/size]
[signature]
[/size]
[size 3] [li]1/4 c. Oil [li]1/4 c. Butter [li]2 Pheasants, skinned and cut into pieces [li]Flour [li]2 Shallots, minced [li]1/2 lb. Mushrooms, sliced [li]1 c. Chicken broth [li]1 c. Dry sherry [li]1/4 c. Brandy [li]1 sprig Parsley [li]1 sm. Onion
Heat oil and butter in deep skillet or Dutch oven over medium heat. Coat pheasant pieces with a little flour; brown them evenly to a golden color. Add shallots, mushrooms, broth, sherry, brandy, parsley and onion. Cover and cook slowly, 1 1/2 to 2 hours.[/li][/size]
[signature]