550 North 1st St., Emery, SD 57332

A Crowd Pleaser!

By Steve Pratt

Ingredients & Cooking Instructions:

  1. 6-8 pheasants or reduce/increase to suit the size of the crowd.
  2. Debone the pheasant breasts; brown breasts, thighs, and legs in butter with olive oil. Place drained meat pieces and place them in one or two baking dishes.
  3. Saute’ 2 cups finely chopped onion, ½# sliced fresh mushrooms and 1 clove garlic crushed in same pan in which the meat was browned. (Approx. 5 min.; stir often)
  4. Combine ½ cup flour, ½ teaspoon pepper and ½ teaspoon thyme and stir into onion mixture.
  5. Gradually stir in 2 cans (10 ¾ ounce) chicken broth and 4 chicken bouillon cubes.
  6. Bring mixture to a boil, stirring constantly. Reduce heat. Add 2 cups of sauterne or a dry Chablis.
  7. Pour entire mixture over pheasant meat in the baking dishes.
  8. Bake covered 400 degrees 30 -45 minutes until tender or 350 degrees for an hour.

Serve with wild rice.

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Brady and Todd Terveen, Owners of A1 Al's Pheasant Ranch, 605-940-4268

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