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Pheasant Surprise

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Ingredients:

  • 1/4 c. Oil
  • 1/4 c. Butter
  • 2 Pheasants, skinned and cut into pieces
  • Flour
  • 2 Shallots, minced
  • 1/2 lb. Mushrooms, sliced
  • 1 c. Chicken broth
  • 1 c. Dry sherry
  • 1/4 c. Brandy
  • 1 sprig Parsley
  • 1 sm. Onion

Directions:

Heat oil and butter in deep skillet or Dutch oven over medium heat. Coat pheasant pieces with a little flour; brown them evenly to a golden color. Add shallots, mushrooms, broth, sherry, brandy, parsley and onion. Cover and cook slowly, 1 1/2 to 2 hours.

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