Pheasant Stew

Name: Pheasant Stew
Yield: 6
Ingredients: 2 pheasants, 2-2.5 kg each; Salt and black pepper to taste; Nutmeg; 2 medium onions, chopped; 1 clove of garlic, minced; 1/2 cup of brandy; Red wine; Wheat flour; 2 tablespoons of butter; 1 bunch of parsley, chives, and bay leaf; 250g of fresh or canned mushrooms, sliced

1
2 pheasants, 2-2.5 kg each
2
Salt and black pepper to taste
3
Nutmeg
4
2 medium onions, chopped
5
1 clove of garlic, minced
6
1/2 cup of brandy
7
Red wine
8
Wheat flour
9
2 tablespoons of butter
10
1 bunch of parsley, chives, and bay leaf
11
250g of fresh or canned mushrooms, sliced

Ingredients

1
2 pheasants, 2-2.5 kg each
2
Salt and black pepper to taste
3
Nutmeg
4
2 medium onions, chopped
5
1 clove of garlic, minced
6
1/2 cup of brandy
7
Red wine
8
Wheat flour
9
2 tablespoons of butter
10
1 bunch of parsley, chives, and bay leaf
11
250g of fresh or canned mushrooms, sliced

Directions

1
Clean the pheasants, pat dry, and cut into pieces
2
Remove excess fat
3
Season with salt, black pepper, and nutmeg to taste
4
Place in a large bowl and add onions, garlic, brandy, red wine, and enough liquid to cover the pheasant
5
Let it rest for 2 hours, then drain and pat dry with paper towels
6
Dust with wheat flour
7
In a large skillet, melt butter, add pheasant, and fry until lightly browned on all sides
8
Remove almost all fat
9
Dust with another tablespoon of wheat flour and cook for an additional 1-2 minutes
10
Add the herb bundle (without cooking) and seasonings
11
Cook over low heat until it starts to simmer
12
Continue cooking for another hour or until tender
13
After 30 minutes of cooking, add fresh mushrooms (if using); if canned, add them in the last minute
14
Serve with buttered macaroni, 6-8 servings.