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Categories:Viewed: 73 - Published at: 4 years ago
Ingredients
- 1 pheasant, cleaned and cut up
- 1 1/2 cups water
- 1 clove garlic
- 1 medium-size onion, sliced and separated into rings
- 1 (4 ounce) can mushroom pieces (can also use buttons)
- 6 pieces rosemary
- 1/4 teaspoon dry parsley flakes
- 2 ounces cooking sherry
Method
- Roll cut-up bird pieces in flour and brown in hot oil.
- Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
- Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
- Pour cooking sherry over bird about the last hour of cooking.
