Docs Roasted Pheasant With Wine Sauce Recipes

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PHEASANT IN WINE SAUCE



Pheasant in Wine Sauce image

The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.

Provided by Sandaidh

Categories     Pheasant

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter or 4 tablespoons margarine
1 pheasant
2 tablespoons flour
1/2 cup clear stock
1/2 cup white wine
seasoning

Steps:

  • Melt butter or margarine in a heat-proof Dutch oven.
  • When hot, sauté the pheasant gently all over until it's golden brown.
  • Remove the bird.
  • Add flour, stock and wine, blend smoothly.
  • Bring to a boil and add seasoning.
  • Return bird to the Dutch oven and cover.
  • Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.

Nutrition Facts : Calories 502.4, Fat 30.1, SaturatedFat 12.7, Cholesterol 172.5, Sodium 163.3, Carbohydrate 3.8, Fiber 0.1, Sugar 0.3, Protein 45.9

DOC'S ROASTED PHEASANT WITH WINE SAUCE



Doc's Roasted Pheasant With Wine Sauce image

My grandfather was a dentist. He traveled up the Missouri River by keel boat to Fort Benton, bringing the first tooth xray to Montana before Montana became a state. I never knew him,but cousins have discovered his old recipes cooked for the Gentlemen Dinners for him and other professional members of community. I have made this for four servings.

Provided by Montana Heart Song

Categories     Pheasant

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 pheasants, drawn
1/2 cup vinegar
4 slices lean bacon
4 small yellow onions, peeled & quartered
1 cup red wine or 1 cup rhubarb wine
1/2 cup butter
salt & pepper
1 dash sugar

Steps:

  • In a crockery bowl, add vinegar.
  • Add one pheasant at a time, and coat inside and outside with vinegar. Set on a plate to drain.
  • Rub pheasants with butter inside and out.
  • Place yellow onion quarters in each pheasant.
  • Place 4 slices of bacon in the bottom of a cast iron dutch oven.
  • Stoke the oven on medium to high heat.
  • Regular oven about 380*.
  • Salt and Pepper pheasants.
  • Place them on top of the bacon in dutch oven.
  • Roast uncovered for 30 minutes.
  • Taste the wine. If it is not sweet enough, add the dash of sugar and stir.
  • Baste the wine on the birds after they
  • have cooked for 20 minutes. Move them apart so that each side gets browned. Baste again.
  • in ten minutes.Use all the wine.
  • Check in 40 minutes with a fork, if juices run clear, pheasants are done. Throw away the bacon, or crush for another day and put in the larder. Wipe out dutch oven and hang.
  • Serve pheasants with roasted potatoes and poached apples.

Nutrition Facts : Calories 1771.4, Fat 101, SaturatedFat 37.4, Cholesterol 634.5, Sodium 595, Carbohydrate 8.2, Fiber 1.2, Sugar 3.4, Protein 183.6

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