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Nutrition Facts
Serving Size 1 (480g) Recipe makes 4 servings
Calories 887
Calories from Fat 439		(49%)
Amount Per Serving		%DV
	Total Fat 48.9g	75%
	Saturated Fat 18.1g	90%
	Monounsaturated Fat 20.3g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 314mg		104%
Sodium 1992mg		83%
Potassium 1023mg		29%
Total Carbohydrate 13.1g		4%
	Dietary Fiber 0.7g	2%
	Sugars 0.6g
Protein 92.7g		185%
detailed view... how is this calculated?

Smothered Pheasant or Grouse

Recipe #120587 | 1½ hours | 30 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: ladypit
May 4, 2005

This is from a cool cookbook called "The Washington Cookbook" which features recipes collected from Washington state and published in 1982. From the wild game chapter, this is posted in response to a request. Not one I have tried, but I am happy to up the number of wild game recipes on zaar! The original recipe suggests that the flavor of this dish is enhanced by vegetables and that tiny boiled carrots are a good accompaniment. It also recommends that a bed of wild rice is quite nice. Actually, the ingredient list does not include carrot but the original directions say to sauté them along with the celery and onion. So if you try it let me know how it goes and I'll make adjustments!

SERVES 4 -6 (change servings and units)

Ingredients

2 pheasants or 4 grouse
1 tablespoon salt
1/2 cup flour
4 tablespoons butter, divided
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup water, boiling

Directions

1
Skin, wash, and quarter your pheasant or grouse.
2
Preheat the oven to 350°F.
3
Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
4
Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
5
Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
6
Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
7
Bake for 1 hour or until the meat is tender.
8
Serve at once.

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Featured Reviews for This Recipe

From: SukiB

On Oct 5, 2009

My first time cooking grouse - I used chicken broth instead of plain water and added a bit of oregano to the flour... The grouse turned out remarkably tender with no game-taste at all. This is a keeper!

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From: Big Kahuna in Alaska

On Nov 10, 2008

I added carrots and mushrooms along with the celery and onions and left them in large chunks, carrots quartered, mushrooms in half, same with celery and onion, then added 1/2 cup dry wine instead of water to pheasant, covered with thyme, parsley, salt and fresh ground pepper----wow

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From: TeresaS

On Oct 16, 2007

Excellent, excellent, excellent!! This is a dish that the main ingredient is out front and center. It is not over powered by the other ingredients. I did cut the recipe in half and also used the tiny carrots, boiled. They worked great..I sauted them (about 1/2 cup) with the celery and onion till tender. I cooked everything in a cast iron skillet and covered with the cast iron lid. This came out moist, tender and you can really taste the pheasant. Thanks ladypit for posting

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