Posted 11/14/2005

Pheasant Creole Style

1 Pheasant-quartered
1 Flour
1 Onion-sliced
2 Cloves garlic-crushed
1/2 c Chicken broth
1 Green pepper-sliced thin
2 tb Butter
3 Tomatoes-peeled
1 Sprig of parsley
1 Sprig of thyme
1 Bay leaf
1 Salt & pepper to taste

Wash and dry pheasant, season well with salt and pepper. Sprinkle them lightly with flour and brown on all sides in butter. Remove and keep warm. Saute onions in the butter, add the tomatoes, green peppers, parsley, garlic, thyme and bay leaf. Simmer for fifteen or twenty minutes. Add the broth and wine, bring the liquid to a boil and season well with salt and pepper. Return the pheasant to the pan, cover and cook for twenty more minutes or until pheasant is very tender. Serve with rice.