Braised Pheasant In Mixed Peppercorn Sauce

• 1 (3 1/4-pound) pheasant, skinned and quartered
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup dry white wine
• 1 cup evaporated fat-free milk
• 1 teaspoon cornstarch
• 3 tablespoons minced yellow onion
• 2 teaspoons mixed green, red, and white peppercorns, crushed

1. Sprinkle pheasant with salt and pepper. Melt butter and oil in large skillet over medium heat. Add pheasant; cook 2 minutes on each side or until browned. Add broth and wine; bring to a boil. Cover, reduce heat, and simmer for 35 minutes. Remove pheasant from pan. Keep warm.
2. Combine milk and cornstarch in a small bowl.
3. Increase heat to medium-high. Bring broth mixture to a boil; cook until reduced to 1/2 cup (about 6 minutes). Add onion; cook 3 minutes. Add milk mixture and crushed peppercorns. Simmer 2 minutes or until sauce thickens, stirring frequently.

salt, freshly ground black pepper, butter, olive oil, chicken broth, white wine, milk, cornstarch, yellow onion, mixed green

Taken from www.myrecipes.com/recipe/braised-pheasant-mixed-peppercorn-sauce (may not work)