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LOCATION: Recipes >> Poultry >> Pheasant Herbs

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POULET AUX FINES HERBES

3 lb. pheasant
2 1/2 c. dry white wine
2 onions, chopped
3 cloves garlic, chopped
2 bay leaves
1/4 c. minced parsley
1/4 tsp. thyme
10 oz. mushroom slices
4 cloves
3 Tbsp. butter
3 Tbsp. olive oil

Melt the butter in oil and saute the birds which have been cut into
pieces over medium heat. Remove from heat. Slice root ends off of
onions and chop. Add onions and cloves to pheasant and saute. Slice
mushrooms and add to the pan. Saute until golden and add wine,
garlic cloves, bay leaves, minced parsley and thyme. Cover and cook
over a low heat until tender 30 to 40 minutes.

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