Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    2 tablespoons margarine or butter.


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    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    2 tablespoons margarine or butter.

    Post  Admin on Fri Sep 18, 2015 3:54 pm

    2 tablespoons margarine or butter
    1/4 cup finely chopped onion
    1 clove garlic, minced
    1/4 cup all purpose flour
    1/2 teaspoon freshly ground pepper
    1/2 teaspoon salt
    4 cups chicken broth, divided 2 1/2 cups cooked wild rice
    2 cups cut up cooked pheasant
    or substitute
    1 cup thinly sliced carrots
    1 bay leaf
    1 cup half and half
    2 tablespoons dry sherry

    In 6 qt. Dutch oven or stockpot, melt margarine over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until onion is tender, stirring frequently. In 4 cup measure, combine flour, salt and pepper. Blend in 2 cups broth. Stir into onion mixture. Add remaining 2 cups broth and remaining ingredients, except half and half and sherry. Bring to a boil over medium high heat. Reduce heat to low. Simmer for 30 to 35 minutes, or until carrots are tender. Stir in half and half and sherry. Simmer for 10 to 15 minutes longer, or until flavors are blended. Remove and discard bay leaf before serving.

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