Pheasant with Wine

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  • 2 whole(s) Young Pheasants pieced like chicken
  • 1 Black Pepper to taste
  • 1 pinch(s) Rosemary crushed
  • 1 pinch(s) Sage
  • 1 whole(s) Bay Leaf crumbled
  • 2 tablespoon(s) olive oil
  • 1/2 cup(s) carrots Shredded
  • 1/2 cup(s) Celery Diced
  • 1 can(s) Condensed Onion Soup
  • 1/4 cup(s) Dry White Wine
  • 1/2 pound(s) Onions (Pearl)


  1. Lightly season pheasant pieces w/pepper to taste. In deep skillet, brown in oil, rosemary, sage & bay leaf. Remove pheasant and add carrots & celery; cook for a few minutes. Stir in soup & wine. Replace meat & add onions. Cook covered over low heat for an hour or until pheasant is tender.

  2. Notes: I usually double the carrots and celery. It make an excellent gravy to serve over pheasant and mashed potatoes. Add a salad on the side and enjoy.
May 2013

This recipe is a personal recipe added by DaveReichert and has not been tested or endorsed by MyRecipes.

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