Pheasant with White Wine Sauce

[mudbrook]

Pheasant with White Wine Sauce

·         1/4 pound salt pork

·         1-3 pound pheasant, cut up

·         1/4 tsp ground black pepper

·         1/2 lb small white onions

·         1/4 lb mushrooms, halved

·         1 clove garlic, finely chopped

·         1 cup dry white wine

·         1/4 tsp dried thyme leaves

·         1/2 cup cold water

·         2 tablespoons all purpose

·         flour

1.      Skin and dice salt pork.

2.      In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain.

3.      In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally.

4.      Remove with slotted spoon to a bowl, leaving fat in skillet.

5.      Cook pheasant in skillet until browned on all sides-about 15 minutes.

6.      Sprinkle pheasant with pepper;

7.      move pheasant to one side of skillet.

8.      Add onions and mushrooms to skillet.

9.      Cook 1 minute or just until mushrooms are wilted.

10.  Drain all fat from skillet and discard.

11.  Return salt pork to skillet.

12.  Add garlic, wine, thyme, and bay leaf; heat to boiling.

13.  Cover and cook over low heat 20 minutes or until pheasant is tender.

14.  In cup, blend water and flour until smooth.

15.  Stir into skillet; cook until sauce thickens and bubbles.

16.  Before serving, discard bay leaf.