Pheasant a la ChampagneIngredients: - 3 Pheasants; cut up
- 1/4 c Flour; (1/4 to 1/2 cup)
- 1 ts Fresh rosemary; finely
- -chopped or 1/2 tsp. dried
- -rosemary
- Salt and pepper; to taste
- 1/4 c Butter; divided
- 1/4 c Vegetable oil; divided
- 1 tb Butter
- 1/2 c Sliced onions
- 1/2 c Sliced mushrooms
- 1/2 Bottle champagne
- 2 bn Seedless green grapes
- 1/4 c Chicken stock; (1/4 to 1/2
- -cup)
Instructions: Season the flour with salt and pepper to taste. Dredge the pheasant pieces in the flour. Save the remaining flour.
Heat a frying pan to medium heat; add half the butter and oil. Sauté the pheasant pieces until lightly browned. Remove to ovenproof casserole.
In the meantime preheat the oven to 350°F.
Add the 1 tablespoon butter to the frying pan and sauté the onion and mushrooms. Add to the casserole dish. Keep warm.
Heat the rest of the butter and oil in the frying pan; stir in the reserved seasoned flour.
Add the champagne very slowly, stirring constantly. Add the chicken stock and cook and stir over medium heat until it thickens. Pour this over the pheasant.
Bake for about 30 to 45 minutes; don’t overcook or it will get tough.
Add the grapes for the last 15 minutes of cooking time.
Serve with wild rice.
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