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    You are in: Home / Recipes / Creamed Pheasant Recipe
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    Creamed Pheasant

    Creamed Pheasant. Photo by TeresaS

    1/1 Photo of Creamed Pheasant

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Charlotte J's Note:

    Cook time depends on the size of the bird.

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    Units: US | Metric


    1. 1
      Fry pheasant in oil until brown.
    2. 2
      Take out of pan.
    3. 3
      To pan add flour and bouillon dissolved in 1/2 cup water.
    4. 4
      Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
    5. 5
      Add pheasant and bake at 350° until pheasant is tender.

    Ratings & Reviews:

    • on April 10, 2013


      This is very tasty...although it made way too much sauce...I would suggest you double the pheasant or half the sauce mixture...I did half the sauce and added in some sliced mushrooms (only because I had some that needed to be used)...I add the shrooms during step 4...I put some of the tasty sauce on our baked would also be yummy on rice...btw I used cream of celery soup...I normally don't have canned soups in my pantry...but this can happened to be there ??? not sure why but it worked great for this recipe...I found another keeper for all the pheasant the hubby brings home =)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamed Pheasant

    Serving Size: 1 (961 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1409.4
    Calories from Fat 912
    Total Fat 101.3 g
    Saturated Fat 43.1 g
    Cholesterol 433.3 mg
    Sodium 376.8 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 0.2 g
    Sugars 4.4 g
    Protein 101.1 g

    The following items or measurements are not included:

    cream soup

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