Yield: 6 Servings
|2 \N||Pheasants; cut into serving pieces|
|\N \N||Salt and pepper|
|2 tablespoons||Lard or cooking oil|
|1 medium||Onion; chopped fine|
|2 \N||Shallots -OR-|
|1 clove||Garlic; minced|
|½ pounds||Mushrooms; sliced|
|2 \N||Bay leaves|
|1 cup||Canned tomatoes; drained -OR fresh peeled|
|½ cup||Dry white wine|
|1 tablespoon||Tomato paste|
|½ cup||Chicken broth|
|¼ cup||Ripe olives|
|⅓ pounds||Small shrimp; cooked and shelled|
|1 \N||Egg; hard-boiled and sliced|
|2 \N||Sprigs parsley|
Shake the pheasant pieces in a paper bag with salt, pepper, and flour to coat. In a skillet saute the pieces in melted butter and lard until chicken pieces are nicely browned - about 15 minutes over medium heat.
Remove pieces to a casserole dish and saute onion, shallots or garlic, and mushrooms. Add to casserole. Do not brown. Add the remaining ingredients, save for the olives, shrimp, egg, and parsley; cover the casserole, and simmer until done. Another 20 to 25 minutes should suffice.
About 5 minutes before the pheasant is done, add the olives and the shrimp.
When serving, slice the egg on top of the sauce in the sauceboat or garnish the edge of the serving platter with egg slices and sprigs of parsley.
_L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983.
Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 10, 98