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Recipe: Pheasant Madeira edit
Created by: Anonymous
Edited by: Helen Pitlick
Tags: Alcohol, Dinner, Poultry
Yield: 6 servings
edit Ingredients
6 |
Pheasant breasts, skinned |
½ |
cup cream |
½ |
cup butter |
flour, as needed |
|
salt, to taste |
|
paprika, to taste |
|
½ |
|
6 |
ounces canned artichoke hearts, drained |
1 ½ |
cups Madeira |
edit Preparation
Step 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. |
edit Tools
edit About Pheasant Madeira
Serve with rice.
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