Pheasant En Casserole

Pheasant En Casserole

 2-3 lb. pheasant, cut into serving pieces
 1 (6 oz.) can mushrooms, save liquid or (I use fresh mushrooms sauteed then
add a little broth or water to them)
1/4 cup butter plus a little vegetable oil for browning
1 tbsp. parsley chopped
2 tsp. salt
1 cup dry white wine
1/4 tsp. nutmeg
Flour
Freshly ground pepper

  Season the birds with salt and pepper.  Roll in the flour; brown slowly in
frying pan with melted butter  and oil.  Add mushrooms and mushroom liquid,
wine and other ingredients. Place in an ovenproof casserole.  Cover and cook in
the oven for about 2 hours at 350 :.  About 6-8 servings.  Jan

Source:

rec.food.cooking, rec.food.recipes