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OHIO CLASSICS: FAVORITE PHEASANT RECIPES FROM THE BUCKEYE STATE
Braised Pheasant
John & Tracy Kacmarski - Stone Creek, Ohio
Course:Main Entrée
Servings:4
Ingredients & Instructions:
2 pheasant
Salt and pepper
6 ounce pate or liverwurst
½ cup mushrooms
2-3 tablespoons oil
½ cup butter
Sprinkle pheasant with salt and pepper. Combine pate with mushrooms and enough mixture9 water, whiskey, wine) to make it moist. Stuff each bird with ½ of the mixture. Heat oil in fryer brown birds on all sides. Reduce heat, add butter, cover and cook over low heat, basting occasionally with pan juices about ½ hour or until tender.
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