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Pheasant a la Bob
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Description
I come from a family of avid hunters. This recipe comes from Bob, my dad’s brother. Hence the name. We are oh, so creative. 
Ingredients
- 2 whole Pheasants, Cut Up
- 1 cup (more Or Less) Flour, For Dredging
- 1 dash Salt
- 1 dash Pepper
- ½ sticks Butter
- ½ pounds Diced, Uncooked Bacon
- ½ cups Chopped Onion
- 2 cloves Minced Up Garlic
- ½ pounds Sliced Mushrooms
- 1 quart Beef Broth
- ¼ cups Chopped Parsley
- 1 teaspoon Worcestershire
- 1 dash Tabasco
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
Preparation
Throw the flour in a large Ziploc bag and season it with salt and pepper. Throw in the pheasant pieces and dredge. Meanwhile, heat butter in a heavy skillet. Throw in the floured up pheasant and saute on each side until brown and crispy. Remove.
Add the chopped bacon and brown it. When it is about halfway cooked, throw in the onion and garlic. Brown that up too. Add the mushrooms and cook for about 15 minutes. Add the beef broth and bring to a boil.
Add the pheasant back in and simmer for 1 hour. After one hour, add parsley, Worcestershire sauce and Tabasco. If you want a thicker sauce, thicken it with a cornstarch slurry (cornstarch dissolved in water).
Serve this in a bowl, over rice.
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ferociousfluffy on 5.7.2010
Glad you liked it Paula.
paula on 3.30.2010
Yay, Bob! We were gifted some pheasant that I had no idea how to prepare, and so went poking around here. Seemed like it would be hard to go wrong with bacon, onion and mushrooms, so we took the plunge. Great recipe! It made for a really tasty dinner. One thing I noticed – pheasant browns really quickly (much faster than, say, chicken), so keep an eye on it. I also used less than a quart of beef broth (2 cans), and it still seemed like more liquid than necessary. I might knock it back to a can and a half next time. Thanks so much for the recipe.