Creamed Pheasant

photo by teresas

- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 pheasant
- 2 tablespoons oil
- 2 tablespoons flour
- 2 teaspoons chicken bouillon
- 1⁄2 cup water
- 1 can cream soup (celery, chicken or mushroom)
- 1 cup sour cream
- 2 cups half-and-half
- 1 cup water
- salt and pepper
directions
- Fry pheasant in oil until brown.
- Take out of pan.
- To pan add flour and bouillon dissolved in 1/2 cup water.
- Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
- Add pheasant and bake at 350° until pheasant is tender.
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Reviews
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I adjusted the recipe a bit that I'll share here; To tenderize the pheasant, making two, I cut the breasts and legs in half for a total of 4 pieces. I floured the pheasant and browned it in a heavy pan with butter and olive oil then added it to the pressure cooker, adding about 1.5 cups chicken broth and a couple of splashes of sherry vinegar. I pressure cooked the mixture for 22 minutes. I prepared the cream sauce in a dutch oven ahead and added 3 tablespoons of chopped flat leaf parsley, about 6 leaves of rosemary-petals, a single sprig of thyme and 4 oz. of sliced white button mushrooms. I used 1 cup of heavy cream in place of the half-n-half, and increased the water to 2 cups. When pressure cooking completed I added the whole thing, broth included, into the cream sauce and cooked on low heat it until the pheasant was adequately tender. I served it with garlic-parsley mashed potatoes and another time with wild rice and mushrooms. Both were excellent. I think the herbs, sherry, and heavy cream in addition to pressure cooking really made the dish excellent. Without browning and pressure cooking the pheasant ahead of heating into the cream sauce, I don't think it would have turned as well. By making the extra white sauce, you can use any left over in another dish, such as a cream sauce for pork chops, etc. It makes an excellent gravy as well. Hope you enjoyed my additions. Many people don't like pheasant because it tends to easily be tough or dry, I have had the same issues with duck, so this recipe would also work well with duck. Thanks for the recipe. I rated it a 4 star because the additions made it a 5 star for my guests.
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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 potatoes...it 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 =)
RECIPE SUBMITTED BY
Charlotte J
United States