Ingredients
- 1/4 pound salt pork
- 1-3 pound pheasant, cut up
- 1/4 tsp ground black pepper
- 1/2 lb small white onions
- 1/4 lb mushrooms, halved
- 1 clove garlic, finely chopped
- 1 cup dry white wine
- 1/4 tsp dried thyme leaves
- 1/2 cup cold water
- 2 tablespoons all purpose flour
Method
Skin and dice salt pork. In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain. In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally. Remove with slotted spoon to a bowl, leaving fat in skillet.
Cook pheasant in skillet until
browned on all sides-about 15 minutes. Sprinkle pheasant with pepper; move pheasant to one side of skillet. Add onions and mushrooms to skillet. Cook 1 minute or just until mushrooms are wilted. Drain all fat from skillet and discard. Return salt pork to skillet.
Add garlic, wine, thyme, and bay leaf; heat to boiling. Cover and cook over low heat 20 minutes or until pheasant is tender. In cup, blend water and flour until smooth. Stir into skillet; cook until sauce thickens and bubbles. Before serving, discard bay leaf.
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