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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.
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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