Potted Pheasant
Ingredients
- pheasant
- flour for dredging
- 1/2 c. butter
- 1 onion
- 3 whole allspice
- 1 stalk celery
- 1 c. meat stock
- 1 c. cream
- salt and pepper
- 2 Tbsp. sherry
Instructions
Cut pheasant in desired pieces; roll in flour and brown in butter. Add remaining ingredients. Bake in 350 degrees oven for 1 1/2 hours or until tender. Remove pheasant and strain liquid. Add more cream, soup stock and the sherry. Thicken gravy. Serve with wild rice.
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