WILD GRAVY WITH PHEASANT RECIPE

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INGREDIENTS: 1 cut up pheasant, skinned 3 Tbsp. cooking oil 2 lg. sliced onions 1 C. water 1/2 C. white vinegar 1 C. cream 1/2 tsp. whole pickling spice, tied in a cloth bag 1 C. milk (optional) Cornstarch DIRECTIONS: Dredge pheasant in flour. Salt and pepper to taste. Brown pheasant in cooking oil; add sliced onions and saute them. After browning is completed, add 1 cup water, 1/2 cup vinegar and spice bag to pheasant pan; simmer for 1 hour. Add cream; simmer for 15 minutes. Add milk, if needed to make more gravy. Thicken with cornstarch (3 tablespoons to 1/4 cup water). Remove spice bag before serving; serve pheasant and gravy hot, over mashed potatoes. Makes approximately 4 servings. (Test Note: This tangy, flavorful gravy will enhance your wild game and eliminate any wild taste. ) CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes