Pheasant Fricassee Recipes

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PHEASANT FRICASSEE



Pheasant Fricassee image

I got this recipe from "who knows where" I can't remember, but have had it on an index card forever. I still haven't made it, but DH is going to be pheasant hunting again so I dug it out and plan to prepare it this season. Wish me luck! I made this for dinner and had to make a few changes to the recipe. The broth cooked away within 20 minutes of cooking so added in more to prevent burning. I cooked in an electric skillet. DH and I enjoyed it.

Provided by teresas

Categories     Pheasant

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
2 pheasants, 11/2 to 21/2 lbs, cut up
6 tablespoons butter
1 large onion, finely chopped
1 large carrot, finely chopped
2 (13 3/4 ounce) cans chicken broth, divided
1 dash ground cloves
1 cup light cream
3 tablespoons flour
2 tablespoons parsley, snipped
1 tablespoon lemon juice

Steps:

  • Combine the 1/2 cup flour, salt and pepper in a paper bag.
  • Add pheasant, 2 to 3 pieces at a time.
  • Shake to coat well.
  • In a large heavy skillet brown the pheasant in butter (350° on electric skillet).
  • Add onion and carrot, cook 2 minutes.
  • Add 1 can broth and cloves.
  • Reduce heat (200°) Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.
  • Remove to warm platter.
  • Measure 1 cup broth, discard remaining broth.
  • Return broth to skillet.
  • In a screw-top jar shake light cream and 3 tbls flour till blended.
  • Stir into broth in skillet, cook and stir till thickened and bubbly.
  • Stir in parsley and lemon juice.
  • Serve over pheasant.

Nutrition Facts : Calories 753.5, Fat 45, SaturatedFat 19.6, Cholesterol 246.3, Sodium 1437.4, Carbohydrate 16.8, Fiber 1.2, Sugar 2.2, Protein 66.5

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