Here’s one we like:
Ingredients
2 boneless/skinless pheasant breasts cut into 1/2-inch pieces
2 teaspoons oil
2 tablespoons flour
1 tablespoon oil
1/4 cup white wine
2 cups chicken stock
2 cloves garlic, minced
1/2 small onion, diced
1 teaspoon sage
1/2 teaspoon marjoram
pinch cayenne pepper
1 teaspoon soy sauce
Salt and pepper
Directions
1. In an oven-safe skillet, heat 2 teaspoons oil to smoking point and quickly brown pheasant pieces on all sides, in batches, and set aside.
2. Remove skillet from heat and add flour and remaining oil to make a roux. Return to heat, add white wine and scrape brown bits off the bottom of the pan. Add chicken stock, garlic, onion, sage, marjoram, cayenne pepper and soy sauce. Bring to a boil and thicken slightly. Add back pheasant, cover and place in a 400 degree oven for one hour.