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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Saturday, January 30, 2010


2 large pheasants, whole
wine vinegar
1 tsp. salt
ground cayenne pepper
olive oil
2 (8oz.) cans cream of mushroom soup
1 bay leaf
2 cups Sauterne wine or dry white wine

Wash birds well, and then let them drain.
Marinate for about an hour and let them drain.
Preheat oven to 200 degrees.
Remove birds from marinade, rinse lightly, and drain. Salt and pepper them well, rubbing the seasonings into the birds.
Cover bottom of baking pan with oil. Place pheasants in baking pan. Add cream of mushroom soup and bay leaf. Cover pan, and place in preheated, slow oven for 30 minutes. Add wine, and then cook for about 2 more hours or until meat is done. Baste about every 15 to 20 minutes. The last few minutes of baking may be done with the cover off for browning.
Serves 4 to 6.

"See! from the brake the whirring pheasant springs,
And mounts exulting on triumphant wings:
Short is his joy; he feels the fiery wound,
Flutters in blood, and panting beats the ground."
- Alexander Pope, Windsor Forest

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