Pheasant With Port And Prunes

Serves: 4
Total Calories: 63


24 pitted prunes prunes
3/4 cup port wine
1 pheasant or frying chicken (2 1/2 lb.), quartered
Salt and pepper
2 tablespoons butter margarine, oil or a combination
1 cup celery sliced
1 cup onion chopped
1 (10 1/2-ounce) can condensed beef consommé
2 bay leaves medium
3 garlic medium, minced
1 1/2 teaspoons rosemary dried, crushed
1/8 teaspoon black pepper
1/4 cup water
1 tablespoon flour
Hot cooked wild or brown rice


In a small bowl, soak prunes in port for 1 hour.

Preheat oven to 350°. Rinse pheasant or chicken and pat dry. Sprinkle with salt and pepper. In a 12-inch skillet over medium heat, cook pieces in butter, margarine or oil for 4 minutes on each side or until browned. Transfer to a 2-quart shallow baking dish cover and keep warm.

In the skillet, sauté celery and onion for 5 minutes or until onion is transparent. Spoon vegetables over meat. Remove prunes from wine and place over meat. Pour wine into skillet.

In the skillet over medium-high heat, bring wine, consommé, bay leaves, garlic, rosemary and pepper to a boil and boil for 2 minutes. Pour over meat, vegetables and prunes in baking dish. Cover tightly with foil and bake for 1 hour or until meat is tender and juices run clear when meat is pierced with a sharp knife.

Transfer meat to a heated platter. With a slotted spoon, arrange vegetables and prunes around meat. Cover to keep warm. Skim fat from pan juices.

Pour about 1 1/4 cups of the pan juices into a small saucepan. In a small bowl, stir water and flour until smooth. Stir into pan juices. Stirring over medium heat, bring to boil and boil until thickened.

To serve, spoon some sauce over meat. Serve remaining sauce separately. Serve with rice.

Nutritional Facts:

Serves: 4
Total Calories: 63
Calories from Fat: 50

This Pheasant With Port And Prunes recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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