BRAISED PHEASANT
1 pheasant, cleaned and quartered
1 med. onion, cut into pieces
2 stalks celery, chopped
1 or more tsp. cornstarch 2 oz. brandy
1/2 cup white wine or sherry
2/3 tbsp. sweet cream
Make a broth using phesant neck, wings, liver, and back by covering pieces with water, add onion and celery, and cook until meat can be easily removed from bones.
Remove bones and return meat to broth. Thicken with cornstarch. Salt and pepper to taste. Brush pheasant with butter; place in a skillet and brown, or place in a pan and brown under broiler.
Add warm brandy to skillet or pan with pheasant and ignite brandy.
Remove bird and put in pan just large enough to hold it. Add broth to the pan used to brown bird and let it simmer 2-3 minutes. Add wine to broth and pour over bird, nearly covering the meat. If there isn't enough broth, add some chicken broth.
Bake at 325 degrees F. until bird is tender.
Optional: drizzle another 1/2 cup wine through the sauce.
When done, add sweet cream. Place bird on platter and pour sauce over meat.
North Carolina Cooperative Extension - www.ces.ncsu.edu/
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