Pheasant san francisco - united states

6 servings

Ingredients

Quantity Ingredient
1 Pheasant-disjointed
2 Oranges-rind and juice only
1 tablespoon Onion-grated
½ teaspoon Salt
1 tablespoon Dry mustard
1 teaspoon Pepper
1 dash Of tabasco sauce
¾ cup Flour
1 teaspoon Paprika
½ cup Salad oil

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Arrange the pheasant pieces in a single layer in a shallow dish.

Combine the orange rind, juice, onion, salt, mustard, pepper and tabasco. Pour the mixture over the pheasant, marinate from one to three hours. Drain remaining marinade for gravy.

Combine flour and paprika and coat the pheasant thoroughly with this mixture. Save any leftover flour for gravy.

Brown pheasant in a large skillet containing a 112 inch of oil. Turn often and brown on all sides. When pheasant is brown add one tablespoon water and cover tightly, brown on all sides.

Uncover and continue cooking slowly until crisp. Remove pheasant to a warm platter and prepare gravy. The gravy is made by taking a tablespoon of butter, two tablespoons of flour and one cup of marinade liquid, adding water as needed. Melt butter in the skillet and stir in the flour, cook stirring constantly for about two minutes. Gradually add the liquid and cook until the sauce thickens.

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