Ingredients

  • Pheasant, Partridge, or Quail
  • Flour
  • Marjoram
  • 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

Directions

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



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Submitted 6/13/05.
Source: n/a
Submitted By: Rick Smith
rick@epicurean.com
Pheasant Au Vin