Pheasant: Fricassee Pheasant

posted by Angel 10-31-100 12:53 PM

Fricassee Pheasant

1 pheasant -- cut up
1 cup celery
1/2 cup onions
2 Tbsp. grease
flour and water for gravy
3 or 4 cups water

Melt grease until fairly hot; dip pieces of pheasant into flour. Brown both sides in hot grease. When all pieces are browned, pour in, 1 cup at a time of water. Scrape bits of coating from sides of pan until water covers the pheasant pieces. Add onions and celery. Simmer 1 to 1 1/2 hours.

Mix 2 to 3 tablepsoons flour and 1 cup of water. Turn burner up to boil. Add flour; mix to thicken to a gravy.

Recommended served with mashed potatoes.

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