Pheasant With Wild Rice

• 1 (2 1/2 lb) pheasants, dressed
• 1/4 cup all-purpose flour
• 1/2 cup butter or 1/2 cup margarine
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 cup chicken broth
• 1 cup whipping cream
• 3 whole allspice
• 2 tablespoons sherry wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups cooked wild rice

1. Cut pheasant into quarters.
2. Dredge pieces in flour.
3. Melt butter in oven-safe skillet over medium-high heat.
4. Add pheasant, and cook until browned on both sides, turning once.
5. Add onion and next 7 ingredients.
6. Put oven-safe skillet in oven.
7. Bake, covered, at 350u0b0F for 1 1/2 hours or until tender.
8. Remove pheasant from skillet, and keep warm.
9. Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
10. Serve with pheasant and rice.

pheasants, flour, butter, onion, celery, chicken broth, whipping cream, allspice, sherry wine, salt, pepper, rice

Taken from www.food.com/recipe/pheasant-with-wild-rice-191808 (may not work)