Creamed Pheasant (Or Chicken) Eastern European

READY IN: 30mins
Recipe by Huskergirl

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.

Top Review by kdenton

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.

Ingredients Nutrition


  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.

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