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Pheasant A La Champagne

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats		Imports, New	5	Servings

INGREDIENTS

3		Pheasants, cut up
1/4	c	Flour, 1/4 to 1/2 cup
1	t	Fresh rosemary, finely
		chopped or 1/2 tsp. dried
		rosemary
		Salt and pepper, to taste
1/4	c	Butter, divided
1/4	c	Vegetable oil, divided
1	T	Butter
1/2	c	Sliced onions
1/2	c	Sliced mushrooms
1/2		Bottle champagne
2		Seedless green grapes
1/4	c	Chicken stock, 1/4 to 1/2
		cup

INSTRUCTIONS

Season the flour with salt and pepper to taste. Dredge the pheasant
pieces in the flour. Save the remaining flour.  Heat a frying pan to
medium heat; add half the butter and oil. SautÃ©  the pheasant pieces
until lightly browned. Remove to ovenproof  casserole.  In the meantime
preheat the oven to 350Â°F.  Add the 1 tablespoon butter to the frying
pan and sautÃ© the onion and  mushrooms. Add to the casserole dish.
Keep warm.  Heat the rest of the butter and oil in the frying pan; stir
in the  reserved seasoned flour.  Add the champagne very slowly,
stirring constantly. Add the chicken  stock and cook and stir over
medium heat until it thickens. Pour this  over the pheasant.  Bake for
about 30 to 45 minutes; dont overcook or it will get tough.  Add the
grapes for the last 15 minutes of cooking time.  Serve with wild rice.
Serves 4 to 6.  Source : this recipe was contributed to Bite of Bauer
by Chloe  Mueller. This cookbook was created by the Bauer Activites
Recreational Committee (BARC) as a fundraiser to help feed families
needing assistance through Northwest Harvest. There is no date on my
copy of the book.  Notes : The rosemary is my own addition. The
original recipe called  for using straight butter, but I prefer to use
a mixture for two  reasons. It raises the burning point when oil is
added and it cuts  down on the cholesterol. The original recipe called
for 2 small cans  of seedless green grapes but since I havent found
that locally I  substituted fresh grapes. Also, the original recipe
called for  champagne that was appropriate for cooking; I believe in
only cooking  with wine I am prepared to drink. :)  Formatted for
MasterCook by Hallie du Preez.  Recipe by: Bite of Bauer  Posted to
KitMailbox Digest  by buddy@connect.ab.ca on Sep 07, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 234 Calories From Fat: 200 Total Fat: 22.7g Cholesterol: 30.9mg Sodium: 20mg Potassium: 77.5mg Carbohydrates: 7g Fiber: <1g Sugar: 1.1g Protein: 1.5g