Pheasant Au Vin Recipe

  French Fowl

Pheasant, Partridge, or Quail
2 tabelspoons parsley, chopped
4 to 8 small white onions or
1 can small onions, drained
1 stalk celery (in 1-inch chunks)
1 can consomme
1 cup Burgundy, claret or other red dinner wine
Long grain and wild rice

Heat oven to 450 degrees, then 325 degrees.Quarter pheasants; flour lightly; place in oiled roasting pan. Sprinkle lightly with marjoram and parsley. Add onions, celery, wine and consomme. Cover tightly, bake 30 minutes at 450 degrees. Reduce heat to 325 degrees; cook 1 1/2 hours; uncover last 15 minutes. Baste frequently at both tempertatures. Serve over rice.Yield: 4 servings

Pheasant Au Vin

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