Pheasant in Wine

This is a pheasant recipe, fried then simmered on stovetop.

Ingredients:

• 1 pheasant, 3 to 5 pounds (marinate older birds overnight)
• bacon drippings or vegetable oil
• 2 medium onions, halved and sliced
• salt and pepper
• 1 cup dry white wine
• .
• Marinade
• .
• 1 cup white wine
• 2 cups hot water
• 1 medium onion, stuck with a few whole cloves

Preparation:

If pheasant is old, marinate for at least 4 hours (see below).
Singe bird and cut into serving size pieces. Fry pheasant parts in hot bacon drippings or vegetable oil, turning frequently, until well-browned. Add onion slices and sprinkle with salt and pepper. Add 1 cup dry white wine, cover, and reduce heat. Simmer for about 30 minutes to 1 hour, or until bird is done and tender when stuck with a fork.

Marinade
Combine marinade ingredients; pour over pheasant in a non reactive pan. Cover and refrigerate for 4 hours or overnight.

More Pheasant Recipes
Marinated Roasted Pheasant
Crockpot Pheasant
Slow Cooker Pheasant with Wild Rice

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