Sally OH  posted 04-19-98


  2 pheasant 
  1/2 t. salt 
  freshly ground pepper 
  1 T. flour 
  1 T. each butter and oil 
  1/4 c. each chopped onion, carrot, celery 
  3/4 c. chicken broth 
  1/4 c. dry vermouth 
  1/2 t. dried tarragon, crumbled 
  3/4 c. whipping cream 2T. dijon mustard 
  1t. minced parsley 

Season pheasant with salt and pepper. Saute in butter and oil over high 
heat til golden. Remove to a platter. Reduce heat to medium and cook onion,
carrot, and celery for 5 minutes, til softened. 

Add flour and stir 3 minutes. Bland in broth, wine, and tarragon,scraping 
up browned bits. Return pheasaant and any juices. Bring to a boil, reduce 
heat to barely simmering, cover and cook til tender, basting occasionally,
about 45 minutes. 

Transfer pheasant to a platter and keep warm in a 180* oven. Strain sauce 
pressing liquid from the vegetables (if it is just family, we leave the 
veggies in). Degrease if need be. Stir in cream and boil until thick and 
reduced, 4-5 minutes. Add mustard and parsley. Serves 2-3 


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