Season 8 Episode 4

Tip Of The Week

The recent cold weather snap has us all thinking about turning on the heat. If you are using a wood burner you must be sure it is ready to use. The chimney must be cleared of creosote as well as any piping. This is also to a good time to have your furnace looked at before it gets really cold. Don’t wait until the last minute to get things ready. Your wood supply should already be cut and stacked.

Recipe Of The Week

Pheasant in Mushroom Sauce

  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 8

 Ingredients

2   pheasants, cut into fourths

½  cup chicken broth

2   tablespoons all-purpose flour

1   tablespoon Worcestershire sauce

1   teaspoon salt

1   medium onion, chopped (1/2 cup)

1   clove garlic, finely chopped

1   can (10 3/4 ounces) condensed cream of chicken soup

1   can (4 ounces) sliced mushrooms, drained

Paprika

Steps

1 Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.

2 Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender

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