Pheasant In Gravy

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 pheasants or 6 quail, breast cut in half
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
• 1 1/2 cups water (yes one can water)
• 1 cup chicken broth

Recipe

• 1 in large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. oil keeps the butter from burning.
• 2 tear of the top third, of the brown paper bag you got the wine out of.
• 3 you might as well pour a glass of the wine now, before your hands get flour on them.
• 4 place flour, salt & pepper in the brown paper bag, close top & shake.
• 5 add breast one at a time shake, and place in pan repeat until done.
• 6 brown breast on both sides.
• 7 take sip of wine & turn oven on to 350.
• 8 placed breast into a greased oven proof dish to make single layer.
• 9 add onions to pan & cook until translucent, sprinkle on breast.
• 10 sip wine, in a different bowl mix up soup, water and chicken broth.
• 11 bake uncovered for 45-50 minute
• 12 i have added poutry seasong to this.
• 13 if no garlic cream of mushroom just use regular c.of mushroom.
• 14 i have not had stock so i used chicken bouillon cubes. read the box for amounts.
• 15 i have, deglazed pan with pan with wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
• 16 for a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
• 17 cook until breast juices run clear.
• 18 prep time includes browning meat & onions.