Pheasant in whiskey - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-disjointed | |
| 1 | tablespoon | Flour |
| 2 | tablespoons | Olive oil |
| 4 | tablespoons | Butter |
| 2 | Shallots-chopped | |
| 1 | Onion-chopped | |
| 2 | ounces | Whiskey |
| 1 | cup | Heavy cream |
| ½ | cup | Brown sauce |
| Flour for dredging | ||
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING In a large skillet heat oil and butter, slowly add the pheasant pieces, shallots and onions, cover and simmer for fifty minutes or until tender. Remove pheasant and keep warm. To your pan add the whiskey, cream and brown sauce, bring to a boil and add pheasant.
Keep warm until serving time.