Pheasant

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Categories: Poultry - Stovetop - Main - Gravy
From: Tommy McGinley

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Ingredients

Ingredient	Amount	Notes
Pheasant
Flour
Butter	1/2 cup
Onions	2	Chopped
White Wine	2 cups	Dinner Wine
Salt
Pepper
Garlic Powder
Cloves	1/4 tsp
Cream	1 cup

Method

1. Chop onion
2. Wash and quarter bird
3. Flour bird
4. Add bird and onions to butter
5. Fry until brid is brown
6. Add wine, salt, pepper, garlic powder, and cloves
7. Simmer covered about 1 hour or until tender
8. Remove bird from pan
9. Add cream
10. Cook, stirring constantly, until slightly thickened
11. Serve gravy over pheasant

Notes From Gran

• Serve pheasant and gravy on rice if desired

Modern Notes

*

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