Pheasant Fricassee

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 pheasants, 11/2 to 21/2 lbs, cut up
• 6 tablespoons butter
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 2 (13 3/4 ounce) cans chicken broth, divided
• 1 dash ground cloves
• 1 cup light cream
• 3 tablespoons flour
• 2 tablespoons parsley, snipped
• 1 tablespoon lemon juice

Recipe

• 1 combine the 1/2 cup flour, salt and pepper in a paper bag.
• 2 add pheasant, 2 to 3 pieces at a time.
• 3 shake to coat well.
• 4 in a large heavy skillet brown the pheasant in butter (350° on electric skillet).
• 5 add onion and carrot, cook 2 minutes.
• 6 add 1 can broth and cloves.
• 7 reduce heat (200°) cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.
• 8 remove to warm platter.
• 9 measure 1 cup broth, discard remaining broth.
• 10 return broth to skillet.
• 11 in a screw-top jar shake light cream and 3 tbls flour till blended.
• 12 stir into broth in skillet, cook and stir till thickened and bubbly.
• 13 stir in parsley and lemon juice.
• 14 serve over pheasant.