Mom's Smothered Pheasant Wildwood
For a field to feast entree, this pheasant recipe works equally well with quail or partridge, or a combination of game birds. If there’s a hunter in the family, they'll enjoy this dish alongside Thanksgiving dinner’s traditional turkey.
Servings: 2
Ingredients
- 1 pheasant
- flour for dredging
- salt and pepper to taste
- 1/4 c vegetable oil
- 1 can cream of mushroom soup
- 1 soup can of water (or vegetable stock)
- 1/8 c Madeira wine
Instructions
- Combine soup, water (or stock) and wine is a small bowl.
- Cut pheasant into pieces - breast halves (cut again in half to make 4 pieces) thighs, & legs. (Save the wings & back for stock.)
- Dredge the pieces in flour seasoned with salt and pepper.
- Heat oil in Dutch oven over medium-high heat. Brown meat on both sides, then reducing heat to simmer, top soup mixture.
- Cover tightly and cook over low heat (or bake at 325 F) until tender, about 1 hour.
- Serve with rice or potatoes.
Notes
When I make this recipe of Mom's, I use the vegetable stock (instead of water) and add another step for additional flavor. After the meat has browned, transfer to a plate, and add 1 sliced onion to the pan. Saute' until light caramelized. Return the meat to the pan, topping each piece with some of the onion. Then continue with the remainder of the recipe instructions.