Pheasant Braised with Wine

Name: Pheasant Braised with Wine
Yield: 4
Ingredients: 1 pheasant, 2-2.5 kg, cut into pieces; 1 tablespoon of fat; 250g mushrooms, sliced; 3 tablespoons of wheat flour; 3 cups of water; 1 and 1/2 teaspoons of salt; 1/4 teaspoon of black pepper; 1 bay leaf; 1 sprig of thyme; 1 onion, skewered with 3 cloves; 1/2 cup of Port wine or Madeira

1
1 pheasant, 2-2.5 kg, cut into pieces
2
1 tablespoon of fat
3
250g mushrooms, sliced
4
3 tablespoons of wheat flour
5
3 cups of water
6
1 and 1/2 teaspoons of salt
7
1/4 teaspoon of black pepper
8
1 bay leaf
9
1 sprig of thyme
10
1 onion, skewered with 3 cloves
11
1/2 cup of Port wine or Madeira

Ingredients

1
1 pheasant, 2-2.5 kg, cut into pieces
2
1 tablespoon of fat
3
250g mushrooms, sliced
4
3 tablespoons of wheat flour
5
3 cups of water
6
1 and 1/2 teaspoons of salt
7
1/4 teaspoon of black pepper
8
1 bay leaf
9
1 sprig of thyme
10
1 onion, skewered with 3 cloves
11
1/2 cup of Port wine or Madeira

Directions

1
Wash the pheasant and pat it dry with paper towels
2
Season with salt
3
Heat a skillet over medium-high heat and sear the pheasant pieces on all sides for at least 30 minutes
4
Remove the pheasant and fat, leaving only 3 tablespoons of fat behind
5
Cook the mushrooms in the fat for 5 minutes, then add the flour and stir well
6
Add the water and let it simmer
7
Add the pheasant back in with the remaining ingredients
8
Let it simmer, covered, over low heat for 1 to 1 and 1/2 hours, or until tender
9
If necessary, add more hot water during cooking
10
Remove the bay leaf and onion
11
Serve with rice, if desired
12
Serve in 4 portions.