Pheasant A La Crème
From rescue_ranger 13 years ago
- 2 hours 30 min to make
- Serves 4
Fall is the time for fresh game and the start of the season is grouse and pheasant I love this recipe it is one of my favorite one for cooking game bird and even if you do not hunt you can use this recipe on store brought pheasants it is simple but very rich and satisfying. Read more Enjoy RR See less
Ingredients
- 2 ea Pheasants shopping list
- sea salt and fresh ground pepper to taste shopping list
- Smoked Hungarian paprika shopping list
- flour shopping list
- 1/2 c butter shopping list
- 2 c sour cream shopping list
- 2 T lemon juice shopping list
- 1/2 lb button and or portabella mushrooms, sliced shopping list
- 1 medium onion, or 2 large shallots finely chopped shopping list
- 1/2 c Finely chopped celery shopping list
- 1/2 c Sliced, pitted ripe calmative olives shopping list
- 2 T Chopped pimentos shopping list
How to make it
- Split birds in half. Sprinkle with salt, pepper and paprika. Dredge lightly with flour, brown in butter until golden brown. Remove the birds and place them in a small roasting pan. Add the remaining ingredients to butter in which birds were browned and whisk together, pour over pheasants. Cover and bake at 300 F for 2 hours or until tender.
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments