Recipe - Pheasant Marengo

2 Pheasants; cut into serving
pieces
Salt and pepper
3 tablespoon Flour
2 tablespoon Butter
2 tablespoon Lard or cooking oil
1 md Onion; chopped fine
2 Shallots OR
1 cl Garlic; minced
One half pound Mushrooms; cut or sliced up
2 Bay leaves
One half teaspoon Thyme
One half teaspoon Marjoram
1 cup Canned tomatoes; drained OR
fresh peeled
One half cup Dry white wine
1 tablespoon Tomato paste
One half cup Chicken broth
One fourth cup Ripe olives
1/3 pound Small shrimp; cooked and
shelled
1 Egg; hardboiled and cut or sliced up
2 Sprigs parsley

Shake the pheasant pieces in a paper bag with salt, pepper, and flour to
coat. In a skillet saute the pieces in melted butter and lard until
chicken pieces are nicely browned about 15 minutes over medium heat.

Remove pieces to a casserole dish and saute onion, shallots or garlic,
and mushrooms. Add to casserole. Do not brown. Add the remaining
ingredients, save for the olives, shrimp, egg, and parsley; cover the
casserole, and simmer until done. Another 20 to 25 minutes should suffice.

About 5 minutes before the pheasant is done, add the olives and the
shrimp.

When serving, slice the egg on top of the sauce in the sauceboat or
garnish the edge of the serving platter with egg slices and sprigs of
parsley.

_L. L. Bean Game and Fish Cookbook_, Angus Cameron and Judith Jones, 1983.
Random House. ISBN 0394511913. Typos by Jeff Pruett.

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 10, 98