Pheasant in Wine Sauce . . . a la Veal

   

     Our neighbors, Stan and Jane Veal (a la Veal) gave us a frozen pheasant yesterday. It thawed overnight in the fridge and went into the crockpot (on low) this morning. By evening, it was emitting fragrant aromas and was fall-off-the-bone tender.

     I then made a quick wine sauce and served the creamed dish over brown rice. Toast points could have easily replaced the rice.

     By the way, Barry gave this "rave" reviews . . . but maybe he just enjoyed the fact that he had the night off from cooking!

Pheasant in Wine Sauce . . . a la Veal     4 or 5 servings

1 pheasant cooked all day on low in the crockpot* -- remove from bone and tear or cut into easy-to-eat pieces

About 1½ teaspoons olive oil

1 small onion, diced

1½ ribs of celery, diced

½ teaspoon Kosher salt

¼ teaspoon coarse pepper

2 tablespoons olive oil

¼ cup white wine

½ cup chicken broth

½ cup heavy cream

About 1/3 cup frozen peas (no need to defrost them)

About ¼ cup grated Parmesan cheese + extra for serving, if desired

3 to 4 tablespoons lightly packed and coarsely chopped parsley + extra sprigs of garnish

1.  Heat the 1½ teaspoons of olive oil. Add diced onion and sauté, adding celery as the onion begins to soften.

2.  Add cooked and cut up pheasant and season with salt and pepper; sauté briefly and remove to a dish.

3.  In the same pan, add about 2 tablespoons more olive oil and heat on medium to medium-high heat. Add ¼ cup white wine and ½ cup chicken broth. Heat until volume reduces by about half.

4.  Add ½ cup cream, peas and grated Parmesan cheese.

5.  Stir in reserved pheasant mixture. Sprinkle with chopped parsley and check to see if additional seasoning is needed.

6.  Serve (over rice or toast points) with additional Parmesan and additional sprigs of parsley if desired.

Pheasant cooked in crockpot

1 pheasant

Chicken broth to almost cover

Sprigs of garden herbs – leave them on the stem (I used thyme, sage, parsley and oregano)

1.  Load all ingredients into the crockpot.

2.  Set on low and cook for approximately 8 hours. Remove pheasant; cool slightly and remove meat from bones. Cut into serving sized pieces.

Recipe without photos . . .

Pheasant in Wine Sauce . . . a la Veal     4 or 5 servings

1 pheasant cooked all day on low in the crockpot* -- remove from bone and tear or cut into easy-to-eat pieces

About 1½ teaspoons olive oil

1 small onion, diced

1½ ribs of celery, diced

½ teaspoon Kosher salt

¼ teaspoon coarse pepper

2 tablespoons olive oil

¼ cup white wine

½ cup chicken broth

½ cup heavy cream

About 1/3 cup frozen peas (no need to defrost them)

About ¼ cup grated Parmesan cheese + extra for serving, if desired

3 to 4 tablespoons lightly packed and coarsely chopped parsley + extra sprigs of garnish

1.  Heat the 1½ teaspoons of olive oil. Add diced onion and sauté, adding celery as the onion begins to soften.

2.  Add cooked and cut up pheasant and season with salt and pepper; sauté briefly and remove to a dish.

3.  In the same pan, add about 2 tablespoons more olive oil and heat on medium to medium-high heat. Add ¼ cup white wine and ½ cup chicken broth. Heat until volume reduces by about half.

4.  Add ½ cup cream, peas and grated Parmesan cheese.

5.  Stir in reserved pheasant mixture. Sprinkle with chopped parsley and check to see if additional seasoning is needed.

6.  Serve (over rice or toast points) with additional Parmesan and additional sprigs of parsley if desired.

Pheasant cooked in crockpot

1 pheasant

Chicken broth to almost cover

Sprigs of garden herbs – leave them on the stem (I used thyme, sage, parsley and oregano)

1.  Load all ingredients into the crockpot.

2.  Set on low and cook for approximately 8 hours.