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Roast Pheasant or Partridge

flour
paprika, Optional
chicken broth
onion, chopped
2 tablespoons cooking wine
salt
pepper
mushrooms, Optional
parsley, Optional
water, as needed
pheasant

Roll pheasant or partridge in flour seasoned with paprika or other seasonings if you wish. Brown quickly in pan top side first. Add chicken broth, chopped onion and wine. The amount of broth and wine depends on the number of birds. Salt and pepper birds. and cook covered on low heat or in oven at 325° for 1 ½ to 2 hours. Check occasionally to see if more water is needed. Birds should sit up through cooking. The liquid makes a good gravy to serve over wild rice or cooked rice.

 

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