Name: Beer-Braised Pheasant
Cuisine: American
Ingredients: 2 whole pheasants, cut into pieces; 3 tbsp vegetable oil; 2 large onions, sliced thick; 4 carrots, cut in 2" pieces; 4 celery stalks, cut in 2" pieces; 8 oz mushrooms, quartered; 3 tbsp flour; 2 bottles wheat beer or Oktoberfest; 2 sprigs fresh thyme; 2 bay leaves; Salt and pepper; *German Braising Technique**; 1. **Initial Browning**:; - Season pheasant pieces with salt and pepper; - Brown in Dutch oven until golden on all sides; - Remove and set aside; 2. **Vegetable Base**:; - Sauté onions until caramelized; - Add carrots, celery, mushrooms; - Cook until vegetables begin to soften; 3. **Flour Addition**:; - Sprinkle flour over vegetables; - Cook 2 minutes, stirring constantly; - Prevents lumpy sauce later; 4. **Beer Braising**:; - Add beer gradually, stirring to prevent lumps; - Return pheasant to pot with herbs; - Bring to simmer, cover, braise 1.5-2 hours; *Service**: Traditional with spaetzle or mashed potatoes; *Beer Selection**: Wheat beers or malty lagers work best