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Pheasant In Wine Sauce
Thanks to Ryan Fackler for sharing his recipe.

~ 2 pheasants, cut into serving pieces
~ 2 medium onions
~ 1 clove garlic
~ 1 tsp coarse ground black pepper
~ 1 bottle Westinghouse white cooking wine
~ 2 tbsp olive oil

Put the onions, garlic, pepper and wine into a blender. Finely blend for 1 - 2 minutes.

In a medium skillet, brown the pheasnt in the oil until golden brown on both sides.

Drain oil. Add the blended wine mixture. Cover and cook over medium heat until pheasant is tender.

Remove the lid and increase heat to medium high. Cook until wine mixture is nearly evaporated.

Serve with roasted potatoes.


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