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Categories:
olive oil butter onions cloves garlic mushrooms Chablis parsley bay leaves thyme rice Purple savoy cabbage
Viewed: 18 - Published at: 9 years agoIngredients
- 3 tablespoons olive oil
- 3 tablespoons butter or margarine
- 4 (1-pound) pheasant, dressed and split
- 2 medium onions
- 4 whole cloves
- 3 cloves garlic, minced
- 1/2 pound fresh mushrooms, sliced
- 2 1/2 cups Chablis or other dry white wine
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 1/4 teaspoon dried whole thyme
- Hot cooked rice
- Purple savoy cabbage
Method
- Combine olive oil and butter in a large skillet; cook over medium heat until butter melts. Add pheasant, and saute until lightly browned. Transfer to paper towels to drain; set aside skillet with oil mixture. Cut a 1/2- inch slice from the bottom of 1 onion; insert cloves, and set aside. Chop remaining onion. Add chopped onion, garlic, and mushrooms to oil mixture in skillet; saute until tender.
- Return pheasant to skillet. Add wine, parsley, bay leaves, thyme, and reserved onion slice. Cover and simmer 30 minutes or until tender. Discard bay leaves and onion slice.
- Serve pheasant halves over rice; spoon vegetable mixture over pheasant. Garnish with cabbage.
