Ingredients for Baked Pheasant In Wine Sauce
- 1 (2 1/2-3 lb) whole pheasant, cut into 8 pieces
- Water
- 2 cloves garlic, minced
- 1 medium onion, diced (about 1 cup)
- Mushroom Pieces
- Rosemary
- Dry Parsley Flakes
- 1/4 cup cooking sherry
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium carrots, diced (about 1 cup)
- 1 cup dry red wine
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
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How to Make Baked Pheasant In Wine Sauce
- Preheat oven to 300°F (150°C).
- Cut pheasant into 8 serving pieces. Toss pheasant pieces in 1/2 cup all-purpose flour seasoned with salt and pepper.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Brown pheasant pieces on all sides, about 2-3 minutes per side. Remove pheasant and set aside.
- Add 1 diced onion (1 cup) and 2 diced carrots (1 cup) to the skillet. Sauté for 5 minutes until softened.
- Add 2 cloves minced garlic and sauté for 1 minute more.
- Return pheasant to the skillet. Pour in 1 cup dry red wine, 1/2 cup chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Transfer skillet to the preheated oven and simmer for 2-2.5 hours, or until pheasant is tender.
- During the last hour of cooking, stir gently and pour in 1/4 cup cooking sherry.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
22g
Fat
97g
Carbs
26g
