Posted 3/10/2003

Pheasant Au Vin


2 Pheasants, cleaned and quartered

1 quart port wine

6 whole cloves

2 cups flour

1 bay leaf

  tsp. Sage (or to taste)

1 large onion, thinly sliced

Salt and pepper to taste

lb. butter


Combine port wine, cloves, onions, bay leaf and sage.  Soak birds in this wine mixture for 2-3 days storing in refrigerator.

Drain the birds, and retain the liquid.  Wipe dry and dip in flour to which salt and pepper have been added.  Brown on both sides in butter.  Place birds and liquid in a casserole dish.  Cover and bake at 300 degrees for 1- hours or until tender.  Makes 4 servings.