Pheasant Madeira
By: Helen Pitlick
Published: Friday, December 25, 2009 - 10:57pm

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.

About


Serve with rice.