Baked Pheasant In Wine Sauce Recipes

PHEASANT IN WINE SAUCE

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.

BAKED PHEASANT IN WINE SAUCE

Steps:

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

BAKED PHEASANT IN GRAVY

Steps:

• In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish., Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.

DOC'S ROASTED PHEASANT WITH WINE SAUCE

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.

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE

Steps:

• Sprinkle the breasts with salt, pepper and paprika.
• Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
• Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.

ROAST PHEASANT

Steps:

• Preheat an oven to 250 degrees F (120 degrees C).
• Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
• Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

PHEASANT MADEIRA

Steps:

• Preheat oven to 350 degrees.
• Salt and pepper the pheasant pieces, then brown in a Dutch oven over medium-high heat, a few at a time, in the butter. Remove browned pieces and set aside as they are ready.
• Saute onions and mushrooms in drippings until onions turn clear. Place pheasant pieces on top of the vegetables, pour wine over, cover and place in preheated oven. Cook until tender - about 90 minutes (see note). Remove birds to warmed serving platter.
• Place Dutch oven on top of the stove and raise temperature to boiling. Reduce sauce by almost half.
• Beat the egg yolk in a cup. Using a tablespoon, begin spooning hot sauce into egg yolk, stirring all the time, until you have a cupful of hot egg yolk and sauce. (If the egg yolk strings, you have added the hot sauce too fast. You'll have to throw out the cupful and start again.) When you have a well-blended cup of hot egg yolk and sauce, pour it back into the boiling sauce, stirring vigorously. Cook and stir until it thickens like gravy. Place in a gravy boat and serve with the birds.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.