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Sour Cream Pheasant

  • 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

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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