Pheasant with Mushrooms and Sherry

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3 oz butter
  • 8 oz mushrooms
  • 1 pheasant
  • 3 tablespoons flour
  • ¾ pint stock
  • 3 fl oz sherry
  • Salt and pepper
  • Watercress


    Melt half the butter and cook the sliced mushrooms gently for ten minutes. Season lightly and cool. Stuff the pheasant with three-quarters of the mushrooms. Brown the bird in the rest of the butter, and put in a casserole. Blend the flour into the pan juices, and gradually work in the stock and sherry. Season well and pour over pheasant. Cover tightly and cook in the oven at 325°F, 170°C, gas mark 3 for one and a half hours, but allow an extra thirty minutes for an old bird. Just before serving, add remaining mushrooms, and garnish with watercress. The sauce is rich and delicious.