Pheasant with Wild Rice

So let me start this recipe blog with a photo of my husband and my future son-in-law hunting for pheasant over Thanksgiving weekend in PA. This meal is with part of their bounty and I researched a lot of recipes to prepare this meal. One site recommended soaking the pheasant in milk for 24 hours before so it has been in a Ziploc since yesterday. Also ours are skinless breasts on the bone so will be altering a few steps.

 

Oh yeah fine hunters on their first outing!

 Whole pheasant breast cooked in sauce -next time less butter and remember to reduce sauce

Half pheasant breast over wild rice with sauce --sorry should have used a light plate not dark purple so you could see it better!

 

    2  pheasants, whole skinned with bone

1/4 cup all-purpose flour

1/2 cup butter ( I would only use 1/4 c butter next time)

1 onion, chopped

1 stalk celery, chopped

1 cup chicken broth

1 cup whipping cream (used half and half)

3 whole allspice

2 tablespoons dry sherry wine

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups cooked wild rice

Remove pheasant from Ziploc where they have soaked in milk overnight.Dredge pieces in flour.Melt butter in oven-safe skillet over medium-high heat.Add pheasant, and cook until browned on both sides, turning once.Add onion and next 7 ingredients.Put oven-safe skillet in oven.Bake, covered, at 350°F for 45min or until tender.Remove pheasant from skillet, and keep warm.Cook pan drippings in skillet over medium-high heat until reduced to 2 cups. (oops forgot that step so sauce should have been thicker)Serve with pheasant and rice.