| | Directions | | Sauté vegetables in butter for 3 minutes or until onions are translucent. Add flour and mix until flour is absorbed. Add remaining ingredients and bring to a simmer, stirring often. Allow sauce to simmer for 5 minutes, test flavor and set aside on low heat. Dip each piece of pheasant in flour and place in preheated skillet on medium-high with a generous amount of olive oil in it. Pan fry pheasant on each side until light brown. Place pheasant in Dutch oven and cover with sauce. Bake at 375° for 45 minutes or until tender. Serve with white and wild rice with some orange segments and cranberries in it. |
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| Ingredients | | - |  | 2 ounces clarified butter |
| - | | 2 3/4 ounces flour |
| - | | 5 ounces carrots, diced |
| - | | 5 ounces onion, diced |
| - | | 5 ounces celery, diced |
| - | | 5 ounces mushrooms, sliced |
| - | | 1 tablespoon fresh thyme, chopped |
| - | | 2 tablespoons fresh basil, chopped |
| - | | 3 tablespoons fresh garlic, chopped |
| - | | 1 cup chicken broth |
| - | | 1 cup Chardonnay wine |
| - | | 2 cups heavy whipping cream |
| - | | 1 1/2 teaspoons salt |
| - | | 1/4 teaspoon white pepper |
| - | | 2 deboned pheasants |
| - | | flour |
| - | | olive oil |
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