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Full Online Book HomeLearning KitchenPoultry - Pheasant - Fricassee Pheasant
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Poultry - Pheasant -  Fricassee Pheasant Post by :wealthget Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3460

Click below to download : Poultry - Pheasant - Fricassee Pheasant (Format : PDF)

Poultry - Pheasant - Fricassee Pheasant

1 pheasant -- cut up
1 cup celery
1/2 cup onions
2 Tbsp. grease
flour and water for gravy
3 or 4 cups water


Melt grease until fairly hot; dip pieces of pheasant into flour. Brown both sides in hot grease. When all pieces are browned, pour in, 1 cup at a time of water. Scrape bits of coating from sides of pan until water covers the pheasant pieces. Add onions and celery. Simmer 1 to 1 1/2 hours.

Mix 2 to 3 tablepsoons flour and 1 cup of water. Turn burner up to boil. Add flour; mix to thicken to a gravy.

Recommended served with mashed potatoes.
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Rinse and put pheasant in large bowl with 1/4 cup salt. Cover with water and soak at least 1 hour. Drain and rinse pheasant. Put in large bowl with: 1/3 cup soy sauce 3 Tbl. Worcestershire sauce 3 Tbl. dark brown sugar 2 Tbl. minced garlic 1 Tbl. liquid smoke 1 Tbl. Tabasco sauce 3 Tbl. balsamic vinegar onion powder to taste Put pheasant covered with marinade in fridge. Marinade at least 2 hours. Put pheasant in crock pot with 1 cup water. Discard left over marinade. Cook on low 5-7 hours. Check occasionally and add water if needed.
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