Virginia pheasant with sauce - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-disjointed | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Worcestershire sauce |
| ½ | cup | White wine |
| ¼ | cup | Olives-chopped |
| 1 | Clove garlic-crushed | |
| ½ | cup | Water |
| ½ | cup | Flour |
| ¼ | cup | Butter |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Coat pheasant with seasoned flour using salt, pepper and paprika.
Brown on all sides in butter in a large skillet. Add garlic, olives, butter and worcestershire sauce, cover tightly. Simmer for forty five minutes, turn pheasant and add wine. Cover and simmer forty five minutes longer or until tender.