Ingredients:
- 2 pheasants, cut meat from bones, into bite size pieces
- 1/4 c. flour, seasoned with salt and pepper
- 4 tbsp. oil
- 4 tbsp. butter
- 1 garlic clove
- 1 cup chopped onion
- 1 c. Sauterne or dry white wine
- 1 tbsp. sugar
- 1 sm. can chopped mushrooms
- 1 small can sliced black olives
- 1 1/2 cups chicken broth
Preparation:
Dredge pheasant meat in seasoned flour, shake off excess flour. Saute in shortening and butter. Remove pheasant to slow cooker or roasting pan. Mash garlic clove in skillet juices, add onion, Sauterne, sugar, mushrooms, olives, and broth. Heat to bubbling and simmer five minutes. Pour over pheasant. Heat in slow cooker/Crock Pot on low 6-8 hours or in covered roasting pan at 325 degrees for at least 1 1/2 hours. I prefer the slow cooker/Crock Pot method as its a long slow cooking and mingles the flavors better. Serve with wild rice or white rice. Rich and delicious.Servings: 6.
