Recipe - Pheasant A La Champagne

3 Pheasants; cut up
One fourth cup Flour; (One fourth to One half cup)
1 teaspoon Fresh rosemary; finely
chopped or One half tsp. dried
rosemary
Salt and pepper; to taste
One fourth cup Butter; divided
One fourth cup Vegetable oil; divided
1 tablespoon Butter
One half cup Sliced onions
One half cup Sliced mushrooms
One half Bottle champagne
2 bn Seedless green grapes
One fourth cup Chicken stock; (One fourth to 1/2
cup)

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.

Serves 4 to 6.

Source : this recipe was contributed to “Bite of Bauer” by Chloe Mueller.
This cookbook was created by the Bauer Activites Recreational Committee
(BARC) as a fundraiser to help feed families needing assistance through
Northwest Harvest. There is no date on my copy of the book.

Notes : The rosemary is my own addition. The original recipe called for
using straight butter, but I prefer to use a mixture for two reasons. It
raises the burning point when oil is added and it cuts down on the
cholesterol. The original recipe called for 2 small cans of seedless green
grapes but since I haven’t found that locally I substituted fresh grapes.
Also, the original recipe called for champagne that was “appropriate for
cooking”; I believe in only cooking with wine I am prepared to drink. :)

Formatted for MasterCook by Hallie du Preez.

Recipe by: Bite of Bauer

Posted to KitMailbox Digest by buddy@connect.ab.ca on Sep 07, 1997