Pheasant baked in wine - united states
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Pheasant-disjointed | |
Salt & pepper to taste | ||
Flour for dredging | ||
6 | tablespoons | Olive oil |
Onion & garlic salt | ||
6 | tablespoons | Tomato paste |
6 | tablespoons | Tomato sauce |
¾ | cup | White port |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Cut and clean pheasant pieces; season with salt and pepper, and dredge in flour. Heat oil in skillet and slightly brown pheasant on all sides. Sprinkle with onion and garlic salt on both sides. Remove pieces to a large casserole or rectangular pan. This can be done the day before if desired. Combine the tomato paste, sauce and white port. Pour over pheasant and bake in a preheated 250 oven for two hours.
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