• 2-3 Pheasants
  • Flour
  • Seasoned salt
  • Pepper
  • 1 Large onion, chopped
  • 1 Cup celery, cut in small pieces
  • 1 Cup butter
  • 1 Cup Sauterne Wine


Cut pheasant into 4 pieces
(each leg and thigh stay together and the breast is split)

Roll pheasant pieces in the seasoned flour mixture
Brown Pheasant, celery and onion in the butter
When nicely browned, add water to cover bird.
Add cup Sauterne Wine
Cover and simmer 2-3 hours.
Add water as necessary and turn as needed to prevent
burning and sticking to the pan
Over-cooking is not a problem.

You can make a thicker gravy from the juice or serve it on the side as an Au jus.
Also you can serve it over bread that has been oven dried and lightly browned in a low(175-2000)oven with wild rice as a side dish.

This recipe can also be used with rabbit.

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Submitted 6/13/05.
Source: My files
Submitted By: Mike
Pheasant Sauterne