Pheasant In Wine Sauce

1. 1

   Dredge pheasant quarters in flour seasoned with salt and pepper.

2. 2

   Heat oil in large, heavy skillet or Dutch oven and brown. Remove bird from pan.

3. 3

   Add more oil, if necessary, and brown vegetables on all sides.

4. 4

   Add wine and return pheasant to pan. Add salt and pepper to taste.

5. 5

   Cover pan.

6. 6

   Lower heat and simmer until the leg meat is tender, about 30 minutes.

7. 7

   Turn meat once during cooking.

8. 8

   Add more liquid, if necessary.

9. 9

   Each pheasant serves 2.

* Per serving · 4 servings · Values may vary.

No additional tips available.