Pheasant Gravy over Cloud Biscuits
This recipe is to be used for one pheasant and feeds
four. You can also use two pheasants if you wish.
You have a choice. You can make the biscuits first and
keep them (unbaked) in the refrigerator, then make the
gravy, or else you can
make the gravy first and let it simmer on the stove while
you make the biscuits.
Shoot and clean pheasant(s). It's better to use the cleaning method
where you keep the breast bone, rather than just filleting
the breast, as boiling adds the flavor to the broth.
Make the Gravy
1 or 2 pheasants
4 oz mushrooms (undrained)
2 oz sliced pimientos (drained)
Boil the pheasant (low boil) in a covered medium saucepan. The
water should just cover the bird - add a pinch of salt. This
takes maybe an hour. Once or twice you may wish to skim off
any foam that forms.
Take the boiled pheasant out of the saucepan and put on a cutting
board. SAVE THE BROTH. Let the pheasant pieces cool for a bit and
then take the meat off the bone. Cut the meat into bite size pieces.
Take care to search out and remove any BB's or feathers.
Butter and flour are to be combined in a 1:1 ratio.
Melt three tablespoons of butter in a medium saucepan using low
medium heat. Add three tablespoons of flour one at a time. Don't
just dump the flour in, sprinkle it in and use a whisk to work it
into the hot butter - stir constantly to prevent lumps. This mixture
has to boil to get rid of the flour taste. Strain the
broth to get three full cups - add to in saucepan. If you do
not have enough broth
use water to make the three cups. Increase heat and
bring to a boil, stirring constantly. Add one 4 oz. can
of undrained mushroom
pieces and stems, and pheasant meat. Drain and add contents of 2 oz. sliced pimientos.
Gravy should not be too thick - thin with water. If too thin, make
a roux of butter and flour (equal teaspoon for teaspoon), roll into
balls and add one at a time. Stir until right thickness. Let
this simmer on the stove.
Make the Biscuits
2 cups sifted all-purpose flour
1 teaspoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine
1 beaten egg
2/3 cup milk (may substitute half and half or cream)
Preheat oven to 450 degrees.
Stir together dry ingredients; cut in margarine until
mixture resembles coarse crumbs: don't over knead! Combine
egg and milk (or half and half) and add to flour mixture
all at once. Stir until dough follows fork around the bowl.
Turn out on lightly floured surface; knead gently with heel
of hand about 20 strokes, rolling dough to 3/4 inch thickness.
Dip 2-inch biscuit cutter (or water glass) in flour;
cut straight down through dough, no twisting. Place on
un greased baking sheet, 3/4 inch apart for crusty biscuits,
closer together for soft sides. Butter the tops of the
biscuits if desired. If desired, chill 1 to
three hours. Bake in a very hot oven (425 degrees) 10
to 14 minutes or until golden brown. Makes about 2
** For drop biscuits, increase milk or half and half to
3/4 cup; omit kneading. Drop dough from tablespoon onto
baking sheet. Proceed as above.