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Email to Master Chef Don F. Easley Jr.      

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    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    1 pheasant, quartered
    4-6 tbsp. butter
    1/2 cup Scotch whiskey
    1/2 cup chicken broth
    1 tbsp. flour
    1 cup heavy cream
    1/2 to 1 cup hot water
    1 sm. onion, thinly sliced
    1/2 cup mushrooms
    White or wild rice (or a mixture)


    Pat pheasant dry, season with salt and pepper and roll in flour. Slowly brown in butter, uncovered for 25-30 minutes. Pour Scotch over meat; cover and cook 5 minutes.

    Add chicken broth and 1/2 cup water. Simmer until meat is tender. Remove meat; cover and keep warm.

    Simmer pan drippings, 1 tbsp. butter, thinly sliced onion, and mushrooms until tender. Heat the cream until just under boiling in a separate pan. Turn heat up under drippings and rapidly mix in 1 tbsp. flour. Add 1/4 to 1/2 cup additional hot water if needed. Stir in hot cream. Serve pheasant on hot cooked rice and pour gravy over meat.




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