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    You are in: Home / Recipes / Creamed Pheasant (Or Chicken) Eastern European Recipe
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    Creamed Pheasant (Or Chicken) Eastern European

    Creamed Pheasant (Or Chicken) Eastern European. Photo by Geekgoddess24

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Huskergirl's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
    3. 3
      Bring to boil and then reduce heat and simmer.
    4. 4
      Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.

    Browse Our Top Pheasant Recipes

    Ratings & Reviews:

    • on July 14, 2009


      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.

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    • on April 01, 2009


      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.

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    • on November 02, 2008

      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.

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    Nutritional Facts for Creamed Pheasant (Or Chicken) Eastern European

    Serving Size: 1 (419 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 734.8
    Calories from Fat 444
    Total Fat 49.4 g
    Saturated Fat 19.7 g
    Cholesterol 209.1 mg
    Sodium 170.2 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 1.1 g
    Sugars 1.5 g
    Protein 57.3 g

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