2 pheasants -- meat cut from bones into bite-size pieces
1/4 cup flour -- seasoned with salt to taste, and freshly-ground black pepper -- to taste
4 tablespoon shortening
4 tablespoon butter
1 garlic clove -- (optional)
1 large onion -- diced
1 cup Sauterne
1 tablespoon sugar
1 small can chopped mushrooms
1 small can black olives -- sliced
1 can chicken broth
Mix pheasant pieces in seasoned flour, shake off excess flour. Saute in shortening and butter. Remove pheasant to crockpot or roasting pan. Mash garlic clove in skillet juices, add onion, Sauterne, sugar, muoms, olives, and broth. Heat to bubbling and simmer five minutes. Pour over pheasant.
Heat in crockpot on LOW 6 to 8 hours or in covered roasting pan at 325 degrees for at least 1 1/2 hours. The crockpot method is preferred as it's a long slow cooking and mingles the flavors better. Serve with wild rice or white rice. Rich and delicious.
This recipe yields 6 servings.