Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pheasant-whole
1 ts Salt
1/4 ts Pepper
1/4 Onion-minced
8 oz Can tomatoes-peeled/drained
1 ts Basil leaves
1/4 ts Thyme leaves
1 Clove garlic-minced
1/4 c Parsley
1 tb Olive oil
1 1/2 ts Garlic-mashed
1 c Onions-chopped
1 cn Chicken broth
1/2 c Dry white wine

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

Rinse pheasant and pat dry with paper towels, sprinkle with salt and
pepper, inside and out. Put peels of onion, garlic clove and parsley
inside bird. Tie the legs together with string. In a large casserole
heat oil and add minced garlic, chopped onion and drained tomatoes.
Break up tomatoes with a spoon and cook for five minutes. until
onions are soft. Add tomato liquid, chicken broth, wine, basil, thyme
and remaining salt and pepper; increase heat and bring to a boil.
Reduce heat and simmer for fifteen minutes. Place pheasant in sauce,
breast side up; cover and simmer for one hour, rotating bird in broth
to prevent drying. Remove bird to a serving dish and skim fat off of
broth. Carve bird and serve in large soup plates with the broth
poured on top; sprinkle with the chopped parsley.

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