Pheasant Madeira

Ingredients

6 Pheasant breasts, skinned
1/2 cup cream
1/2 cup butter
flour, as needed
salt, to taste
paprika, to taste
1/2 cup green grapes, sliced
6 ounces canned artichoke hearts, drained
1 1/2 cups Madeira

Preparation

1
Dip breasts in cream and dredge in flour, salt and paprika. Saute in butter. Place in casserole dish, add wine, and cover with foil. Bake at 325 degrees for 1 1/2 hr. or until tender. Remove breasts from casserole. Stir in grapes and artichokes and reheat. Pour over pheasant.

Tools

 



About

Serve with rice.

Yield:

6.0 servings

Added:

Friday, December 25, 2009 - 10:57pm

Creator:

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