Pheasant in Wine Sauce

Baked Pheasant in Wine Sauce 🍗🍷

Description:
This cherished recipe for Baked Pheasant in Wine Sauce has been passed down through generations, originating from my grandmother and faithfully carried on to my mother and then to me. It’s a dish steeped in tradition, often gracing our Thanksgiving table, especially during the pheasant season. The magic of this recipe lies in its ability to create a rich and flavorful sauce or gravy during the cooking process, especially when the sherry is gently stirred in.

Cooking Times:

Nutritional Information (per serving):

• Calories: 1313
• Fat Content: 55.7g
• Saturated Fat Content: 19.5g
• Cholesterol Content: 284mg
• Sodium Content: 312.5mg
• Carbohydrate Content: 79.9g
• Fiber Content: 47.2g
• Sugar Content: 5.5g
• Protein Content: 106.6g

Ingredients:

• 1 wild pheasant
• 1 1/2 cups water
• 1 clove garlic, minced
• 1 onion, diced
• 1 cup mushroom pieces
• 6 sprigs of fresh rosemary
• 1/4 cup dry parsley flakes
• 2 tablespoons cooking sherry

Instructions:

1. Begin by preparing your pheasant. Roll the cut-up bird pieces in flour, ensuring they are evenly coated.
2. In a large skillet, heat some oil over medium-high heat. Once hot, add the floured pheasant pieces and brown them on all sides. This step helps to seal in the juices and adds a delightful crispy texture.
3. Transfer the browned pheasant pieces to a baking dish, arranging them in a single layer.
4. Now, it’s time to layer in the rest of the ingredients. Scatter the minced garlic, diced onion, mushroom pieces, rosemary sprigs, and dry parsley flakes over the pheasant in the baking dish. These aromatic ingredients will infuse the pheasant with wonderful flavors as it bakes.
5. Preheat your oven to 300°F (150°C).
6. Carefully pour the water into the baking dish, ensuring it surrounds the pheasant pieces but doesn’t completely cover them. The water will create steam, keeping the pheasant moist as it cooks.
7. Cover the baking dish with aluminum foil or a tight-fitting lid to trap the steam inside.
8. Place the baking dish in the preheated oven and allow the pheasant to simmer gently for 2 to 2 1/2 hours, or until it’s tender and succulent. The slow cooking process will help the flavors meld together beautifully.
9. About an hour before the cooking time is complete, carefully remove the baking dish from the oven. Uncover it and gently pour the cooking sherry over the pheasant pieces. The sherry adds a depth of flavor and richness to the dish, elevating it to new heights.
10. Return the baking dish to the oven and continue cooking, uncovered, until the pheasant is fully cooked and the sauce has thickened slightly.
11. Once done, remove the baking dish from the oven and let it rest for a few minutes before serving.
12. Serve your Baked Pheasant in Wine Sauce hot, garnished with freshly chopped parsley if desired, and enjoy the heartwarming flavors and memories of this beloved family recipe.

Whether you’re celebrating a special occasion or simply craving a comforting meal, this Baked Pheasant in Wine Sauce is sure to delight your taste buds and warm your soul.