Pheasant Casserole
Serving Size / Yield
4 servings
Ingredients
- 1 sm. pheasant, cleaned and tied
- 3 Tbs. butter
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 C. cognac
- 1 C. stock
- 1/2 beef bouillon
Directions
Place pheasant in a large Dutch oven with butter, salt and pepper. Cook over low heat for about 3 hours. Turn often. When cooked and golden, remove to serving plate. Pour off fat from pan and add cognac, stock and bouillon. Scrape bottom pf pan and cook 1 minute. Pour sauce over pheasant.
