Pheasant with celery - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-whole | |
| ½ | Stick of butter | |
| 3 | smalls | Onions-whole |
| 2 | Stalks celery | |
| ½ | cup | Of cream |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Of stock |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING This dish should be cooked in a very large sauce pan. Saute pheasant on all sides in the butter. Add the onions and close lid tightly, cook gently for forty minutes.
Cut celery into two inch pieces and cook for ten minutes in salted boiling water. Drain. Combine the celery and the pheasant together with the cream, seasonings and stock. Cover and continue cooking gently for forty minutes more.