Creamed Pheasant (Or Chicken) Eastern European

Total Time
30mins
Prep 0 mins
Cook 30 mins

I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.

Ingredients Nutrition

Directions

  1. In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
  2. Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
  3. Bring to boil and then reduce heat and simmer.
  4. Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.
Most Helpful

2 5

After reading the 2 reviews on this recipe I thought I would add a little more flavour. To the original ingredients I added a chorizo (bacon would be good as well), a chicken stock cube, mushrooms, garlic and about 1tbs lemon juice and approx 1 cup water. I think this recipe would also work very well by replacing all the milk with water. It was very tasty.

1 5

The ingredient list asks for 1 onion and 1 Tbs of paprika, but within the actual receipe those two items weren't mentioned. I figured that maybe it was just forgotten in the directions and added them in. Ugh, the taste was pretty bland, only after adding salt was it editable. I would avoid.

This recipe is easy to prepare however, I had to make more gravy because there was not enough just from the drippings. Pheasant does not produce a lot of juice and the oil alone was not enough. The taste was plain so I added some garlic powder when I was cooking the pheasant the next time I made this, it was awesome. Overall this was an easy, fun and yummy recipe.