Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pheasant-quartered
Flour
1 Onion-sliced
2 Cloves garlic-crushed
1/2 c Chicken broth
1 Green pepper-sliced thin
2 tb Butter
3 Tomatoes-peeled
1 Sprig of parsley
1 Sprig of thyme
1 Bay leaf
Salt pepper to taste

Wash and dry pheasant, season well with salt and pepper. Sprinkle them
lightly with flour and brown on all sides in butter. Remove and keep
warm. Saute onions in the butter, add the tomatoes, green peppers,
parsley, garlic, thyme and bay leaf. Simmer for fifteen or twenty
minutes. Add the broth and wine, bring the liquid to a boil and
season well with salt and pepper. Return the pheasant to the pan,
cover and cook for twenty more minutes or until pheasant is very
tender. Serve with rice.

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

From: Sallie Krebs Date: 07-09-95 (21:21) (159)
Fido: Cooking

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