Baked Pheasant in Wine Sauce

This really isn't a recipe, it's a procedure that you can use for lots of different meats.  Chicken, Venison, Beef Steaks to name a few.  This is how to do it with pheasant.

First dredge the pheasant pieces in seasoned flour.  I used a popular seasoned salt and added fresh ground pepper.  Heat the skillet and add a small amount of oil.  I prefer lite olive oil.  Add the pieces of pheasant -- don't crowd the pan or they won't sear properly.

After the pieces are seared on both sides, remove them from the pan and set aside.

Oh those lovely brown bits left in the bottom of the pan.  They are money!  It's time to deglaze.  Add some chicken broth and scrape up the yummy brown bits.

Now for the sauce.  Take a teaspoon of the seasoned flour and add a bit of chicken broth, mix it up and add to the deglazed mixture in your pan.  Let it boil or it won't come to the thickened sauce that we want.  Now add a bit of white wine into the sauce and stir. Taste, taste, taste.  Adjust the seasonings now.  If it is too thick, add some more chicken broth.

Take all of the seared pheasant pieces and place them over the sauce.  I put all the dark meat pieces around the edge of the pan and placed the white meat in the center.  Start the oven to bake at 350 degrees.

Cover the pan and place in the oven at 350 degrees.  Bake for an hour then turn down the oven to 250 degrees for another 30 minutes.  Test the pheasant pieces for tenderness, at some point you may need to drizzle in some more chicken broth, add it slowly, it's easier to add than to take out.

 The finished product.  Tender and juicy, not dry and tough.  I made a side dish of smokey bacon - biscuit dressing and some steamed green beans.