How to Cook Pheasant in a Pressure Cooker
Ingredients
Scale
- 1 pheasant – bone in, cut into pieces
- 1 egg
- 1 C flour
- 1 t salt
- 1 t pepper
- t Hungarian Paprika
- 1 1/2 C of chicken broth
- 2 or 3 T of butter
- vegetable oil
Instructions
- Beat a few eggs with a little water
- Mix the flour, salt, pepper and paprika in another bowl
- Dip the pheasant in the egg
- Dredge it in the flour mixture
- Heat a few tablespoons of vegetable oil in the bottom of the pressure cooker, on the brown setting
- Brown the pheasant in the oil
- Add the chicken stock
- Cover and bring up to full pressure for 25 minutes
- Let the pressure release naturally
- Remove the pheasant
- Add the butter to the pan and whisk in while on the brown setting to make a rich sauce