Roasted Pheasant or Rabbit

Walking through the open fields on a cool fall day, or a snowy winter morning, in the fall the grass has grown tall and turned an amazing amber color.

In the winter you'll be walking through the fresh lily-white snow. This is small game hunting season in Western New York.

This is a recipe by Mary Jane Rumbaugh, now handed down to her family. I'm just lucky enough to work with Mary Jane’s son Randy and have tasted delicious dishes myself.

 This is a family of hunters, Mary Jane included, Mary Jane; took great pride in her cooking, especially when it came to her family and friends.

So if you're a hunter, like Mary Jane and her family you have to give this recipe a try, I'm sure you're going to like it.

Photo By: CAFREL, Thank you for the use of your photo, you can view more of her work by following this link.

http://www.flickr.com/search/?w=21405947%40N04&q=Pheasant%20with%20mushrooms

Here is what you need:

• 1/4 cup olive oil
• 1/4 cup red cooking wine
• 1 stick of butter, divided in half
• 1 medium sweet onion chopped
• Garlic cloves or garlic powder
• Black pepper to taste
• Pheasant or rabbit cut into pieces

 Here are your Instructions: 

1. Melt 1/2 sick of butter in a frying pan or electric skillet, stirring in olive oil, garlic, and pepper.
2. Add the pheasant or rabbit to the pan and brown
3. Fill a roaster pan with 1/4 cup of water, and carefully place the browned meat in the roaster
4. Add chopped onion, garlic cloves, and the remaining butter cut into slices
5. Pour the remainder of the oil mixture from the skillet over the meat
6. Bake at 350 degrees until done, the meat is ready when the liquid in the bottom of the pan is caramelized
7. Check frequently during the baking, and baste as needed
8. Now pour the wine over the pieces cover and turn off the heat
9. Leave in the oven for 20 minutes to allow the absorption of the wine.

As Always thanks for stopping by, and Happy Hunting