Yield: 6 servings
|1 cup||Dry white wine|
|1||12 oz can stewed tomatoes|
|12 ounces||Chicken broth|
|Salt & pepper to taste|
|1 teaspoon||Tarragon & thyme|
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Put four ounces of butter in a deep dish. When butter is hot cook the pheasant until golden brown, add the shallots and onions and cook slowly for three or four minutes. Add wine, tomatoes, mushrooms, broth, salt and pepper to taste. Cook slowly for twenty five minutes.
Remove the pheasant pieces and keep warm. If desired, trim off wing tips and exposed bones.
Boil the broth slowly and thicken with two ounces of butter blended with the flour. Boil the sauce slowly for five minutes, add the tarragon, bay leaf and thyme. Pour over the pheasant pieces.