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25
Braised pheasant and balsamic sauce
by Kris Winkelman
The Pilot-Independent
Last Updated: Thursday, July 15th, 2004 02:01:57 PM


Because we serve them so often, I'm always on the lookout for different variations of recipes for pheasant, partridge and ruffed grouse. This easy-to-fix recipe was a real crowd-pleaser at our last game feed.
Start by browning in a large stainless-steel skillet
4 slices of bacon.
Crumble the bacon into bits and reserve in a bowl. Cut breasts from two pheasants or grouse into one-inch strips, season with salt and pepper and roll in flour.
Sauté the meat in the bacon grease until browned on both sides, and then remove to a plate.
To the skillet, add
1 shallot, chopped.
When the shallot is softened, add
3 cloves of garlic
1 cup of homemade gamebird stock or chicken broth.
Bring to a boil, then return the meat to the skillet. Cover and place in a 275-degree oven for at least one hour (two hours is better).
Remove the skillet from the oven and place the meat on a plate while you prepare the sauce.
Heat the skillet and add
4 tablespoons of balsamic vinegar
Salt and pepper to taste.
Bring to a boil, mashing the garlic with a spoon. Stir in the bacon bits and the meat. Taste the sauce. If you can't taste the balsamic vinegar, you may want to add another tablespoon or two.
To serve, place a scoop of mashed potatoes in the center of a plate and lay the strips of meat around the potatoes like spokes of a wheel. Garnish with chopped parsley and serve.
I like to sauté some portabella mushroom slices in butter (seasoned with steak seasoning) and add them to the sauce just before serving.
Kris Winkelman's Ultimate Wild Game and Fish Cookbook is for sale. For more information or to order the cookbook, visit http://www.winkelman .com.

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