Excellent, tender pheasant from this recipe! My parents used to make homemade baby food for me from pheasants they killed, and this is the first time I've had it in 30 years because it's an intimidating bird (tough, gamy, that kind of thing). No fear here, it was fall-apart delicious and flavorful. I modified in the following ways: I only had one pheasant so I essentially halved it. I brown-braised pearl onions with scallion, and sauteed the mushrooms, both a la MTAOFC in addition to the onion called for in the recipe. I julienned half of the onion called for instead of cutting it into rings.. Instead of chicken broth, I used beef as I had no chicken broth on hand. I used soy flour instead of all-purpose. I omitted the olives as I didn't have any. I used an additional half-cup of white wine; white pepper instead of black; and 6 cloves of garlic thru my garlic press instead of chopping. Also added a minced small shallot when I sauteed the onion. I loved it, my BF loved it (we will serve it over rice pasta next time per his suggestion), and my uncle loved it. To reiterate what an earlier poster said, do be careful of the bones.
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Excellent, tender pheasant from this recipe! My parents used to make homemade baby food for me...