Ingredients
- 6 Pheasant breasts, skinned
- 1/2 cup cream
- 1/2 cup butter
- flour, as needed
- salt, to taste
- paprika, to taste
- 1/2 cup green grapes, sliced
- 6 ounces canned artichoke hearts, drained
- 1 1/2 cups Madeira
Make it step by step
- Dip breasts in cream and dredge in flour, salt and paprika. Saute in butter. Place in casserole dish, add wine, and cover with foil. Bake at 325 degrees for 1 1/2 hr. or until tender. Remove breasts from casserole. Stir in grapes and artichokes and reheat. Pour over pheasant.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.