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The Upland Cookbook
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Sour Cream Pheasant
Ingredients:
- 2 pheasants - cut down into fry-sized pieces
- all purpose flour
- 1 teaspooon thyme
- salt and fresh group black pepper
- 1 stick of unsweetened butter
- 1 medium onion, chopped
- 1/2-pound mushrooms, sliced
- 2 cups sour cream
- 1/2 cup of chicken broth
Directions:
Mix the flour and thyme together together, adding salt and pepper
to taste. Roll the pheasant in the flour mixture, and then saute the
pieces in six tablespoons of the butter.
Pull the pheasant from the pan, and use the rest of the butter to saute the
mushrooms and the onion. Put the pheasant, mushrooms, and onion into a
casserole dish and set aside.
Combine the sour cream and the chicken broth, and pour the mixture
over the contents in the casserole. Cover the dish and bake at 350F
for 1 hour.
Consider serving this casserole with wild rice.
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