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Baked Pheasant in Wine Sauce

Origin: U.S.A.

This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.

1 pheasant, cleaned and cut up
1 1/2 cups water
1 clove garlic
1 medium-size onion, sliced and separated into rings
1 (4.00 ounces) can mushroom pieces (can also use buttons)
6 pieces rosemary
1/4 teaspoon dry parsley flakes
2 ounces cooking sherry

1. Roll cut-up bird pieces in flour and brown in hot oil.
2. Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
3. Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
4. Pour cooking sherry over bird about the last hour of cooking.

Chef Shirley Spillman