Recipe Printed from www.llamakeeper.com
2 Whole ring-necked
1 Cup flower
2 Teaspoons black pepper
2 Teaspoons salt
3-4 Tablespoons butter flavored crisco
6-12 small boiler onions
1 Pint fresh cream
1 cup water
6 oz Red (I like a merlot) or White (pinot griggio) wine
This is not a low fat recipe! Cut the pheasant into pieces, watching for stray shot, make sure you wash the cavity well and get any stray kidneys that might have been missed in the field. I like to remove the legs and thighs and leave them as one piece. If you want, cut around the bottom joint and use pliers to remove the leg tendons. Split the breast into two pieces. Make the wings one piece, or if somebody shot them up, leave attached to the breast. Use the back for soup or cook it as an extra piece.
Mix flour, salt
and pepper in a zip-top bag. Clean onions and set to the side.
Heat the Crisco in a heavy pan over medium heat; don't let the fat burn or smoke.
Dredge the pieces in the flour, making sure to coat thoroughly. Fry the dredged pieces until crispy and browned.
Stick the fried pieces in a glass-baking dish. After all pieces are fried, caramelize the onions slightly in pan. Drain off excess grease, keeping the good little brown bits in the pan. Deglaze the pan with half the wine and poor into a bowl; add remaining wine, water, and cream to bowl. Mix thoroughly and poor mixture over the fried pieces. Add caramelized onions.
Bake covered in 350-degree oven for 2 to 2 1/2 hours until juices run clear, uncover pan last half hour of baking to tighten up the sauce.
Serve over rice.