This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.
Ingredients: [‘pheasant’, ‘water’, ‘garlic’, ‘onion’, ‘mushroom pieces’, ‘rosemary’, ‘dry parsley flakes’, ‘cooking sherry’]
Quantity of Ingredients: [“1 pheasant, cleaned and cut up “,”1 1/2 cups water”,”1 clove garlic”,”1 medium-size onion, sliced and separated into rings “,”1 (4 ounce) can mushroom pieces (can also use buttons)”,”6 pieces rosemary”,”1/4 teaspoon dry parsley flakes”,”2 ounces cooking sherry”]
Number of Servings: 2
Steps: [‘Roll cut-up bird pieces in flour and brown in hot oil.’, ‘Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.’, ‘Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.’, ‘Pour cooking sherry over bird about the last hour of cooking.’]