Savory pheasant

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Kyle Aspaas

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Ingredients:

2 pheasants - cut into serving pieces, butter, ½ cup sweet vermouth, 1/8 teaspoon cinnamon, dash of freshly ground pepper, buttered toast, seasoned flour, 2 onions - chopped fine, 1 teaspoon tomato paste, 1 teaspoon salt, soft butter.

Directions:

Dust pheasant with seasoned flour. Brown in butter; transfer to large casserole or roasting pan. Add onions to butter in skillet. Cook until transparent, but not brown. Add vermouth, tomato paste, cinnamon, salt and pepper. Cook for a few minutes, then pour around pheasant. Spread pieces of pheasant with soft butter. Bake at 350 degrees for one hour or until meat is tender. Arrange pieces of buttered toast on hot platter. Pour one spoonful of sauce from casserole over each piece. Lay pheasant pieces on top. Garnish with watercress. Serves six.

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