braised pheasant in mixed peppercorn sauce

cook time:  tbd
prep time:  tbd
servings:  4

ingredients:
1 pheasant - skinned and quartered
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter
2 teaspoons olive oil
1/2 cup chicken broth
1/2 cup dry white wine
1 cup evaporated milk
1 teaspoon cornstarch
3 tablespoons minced yellow onion
2 teaspoon mixed green, red, and white peppercorns - crushed

steps:
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 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.

- cooking light, october 2006