Ingredients
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2
-
1
-
1/2
-
4
-
1/4
-
1/4
-
1/2
-
-
-
-
-
-
-
-
Directions
Smothered Pheasant or Grouse,This is from a cool cookbook called “The Washington Cookbook” which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to saut them along with the celery and onion. So if you try it let me know how it goes and I’ll make adjustments!,I’ve made this simple pheasant dish a couple of times now with no additions or alterations and have been so pleased with the result. The simplicity of the dish allows you to really encounter the flavor of the pheasant making this recipe ideal for a very fresh bird.,I made this with grouse and chicken breast (Hubby likes grouse but I prefer chicken). I added some oregano to the flour and added chopped carrots and a few mushrooms to the onions and celery. DELICIOUS!!! Hubby loved the grouse and I loved the chicken! I served it over mashed potatoes and it was GREAT! Have tried many grouse recipes and this is a keeper! One of the best I have tried. Thanks ladypit!
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Steps
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1
Done
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Skin, Wash, and Quarter Your Pheasant or Grouse. |
|
2
Done
|
Preheat the Oven to 350f. |
|
3
Done
|
Mix the Flour and Salt in a Brown Paper Bag. Shake the Meat Pieces in the Bag 2 at a Time Until Coated. |
|
4
Done
|
Melt 2 Tablespoons Butter in a Skillet. Saut the Celery and Onion Until Tender. Place Them in a Shallow Baking Pan. |
|
5
Done
|
Melt the Remaining 2 Tablespoons Butter in the Skillet. Add the Floured Meat Pieces and Brown. |
|
6
Done
|
Remove the Browned Meat to the Baking Pan. Add the Boiling Water and Cover With Wax Paper. |
|
7
Done
|
Bake For 1 Hour or Until the Meat Is Tender. |
|
8
Done
|
Serve at Once. |
