Pheasant with Wine and Olives

Name: Pheasant with Wine and Olives
Yield: 4
Ingredients: 1/4 cup of olive oil; 1 tablespoon of sweet paprika; 2-2 1/2 pound pheasant, cut into pieces; 1 medium onion, cut into thin slices; 1/4 cup of all-purpose flour; 1/2 cup of dry Madeira wine; 2 cups of chicken broth; 1 medium tomato, peeled and cut into slices; 2 tablespoons of chopped fresh parsley; 1/4 cup of stuffed green olives; paprika to taste

1
1/4 cup of olive oil
2
1 tablespoon of sweet paprika
3
2-2 1/2 pound pheasant, cut into pieces
4
1 medium onion, cut into thin slices
5
1/4 cup of all-purpose flour
6
1/2 cup of dry Madeira wine
7
2 cups of chicken broth
8
1 medium tomato, peeled and cut into slices
9
2 tablespoons of chopped fresh parsley
10
1/4 cup of stuffed green olives
11
paprika to taste

Ingredients

1
1/4 cup of olive oil
2
1 tablespoon of sweet paprika
3
2-2 1/2 pound pheasant, cut into pieces
4
1 medium onion, cut into thin slices
5
1/4 cup of all-purpose flour
6
1/2 cup of dry Madeira wine
7
2 cups of chicken broth
8
1 medium tomato, peeled and cut into slices
9
2 tablespoons of chopped fresh parsley
10
1/4 cup of stuffed green olives
11
paprika to taste

Directions

1
In a large skillet, combine the olive oil with the paprika
2
Add the pheasant pieces and cook until browned on all sides
3
Remove the pheasant from the skillet and reserve it
4
In the same skillet, sauté the onion for 5 minutes
5
Add the flour and stir well
6
Gradually add the wine, chicken broth, and continue cooking over low heat, stirring occasionally, until the sauce thickens
7
Add the tomato, parsley, olives, and reserved pheasant
8
Cover the skillet and continue cooking over low heat for 1 hour or until the pheasant is tender
9
Season with paprika to taste
10
Serve hot, garnished with fresh parsley.