| Pheasant in Brown Gravy (makes wonderful gravy) by Bonnie O’Brien 1 pheasant, skinned and fat removed Flour Pepper Olive oil 1 medium onion, diced 4-5 garlic cloves, minced ½ green bell pepper, diced 1 15-oz can stewed tomatoes 1 cup sliced fresh mushrooms 2 cups pheasant or chicken broth 1 bay leaf ½ tsp oregano, crushed ½ tsp thyme, crushed 2 Tbsp paprika 1 cup white wine Cut pheasant into serving-size pieces, reserving the back, wings, and breastbone to make pheasant broth (and/or use chicken broth). Dredge pheasant in flour and pepper, and brown in hot oil in cast-iron Dutch oven. Remove pheasant and set aside. Saute onion and garlic in hot oil until tender, adding more oil if necessary. Add bell pepper, tomatoes and mushrooms, and cook until vegetables are browned. Add broth, spices and wine. Add browned pheasant to mixture, and simmer 1-1/2 hours, stirring every 10 minutes. Remove bay leaf and discard. Serve with mashed potatoes, rice or pasta. Yield 3 servings. |
| Pheasant Recipe |
| Foster City Rod and Gun Club |
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