"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pheasant Breasts with Cream Sauce Recipe

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This recipe for Pheasant Breasts with Cream Sauce, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Durkin
Added: Monday, August 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 half breasts of pheasant (2 pheasants)
4 tbsp salted butter
1/4 c brandy or cognac
1 tsp meat glaze
1 tbsp all purpose flour
2 c heavy cream

Directions:
Directions:
Skin and bone pheasant breasts. Brush with brandy. Brown breasts in 4 tbsp of very hot butter. Heat brandy in separate pan. Ignite and pour over breasts (being careful not to burn up the kitchen or more importlantly yourself). Remove the breasts from the pan and add the meat glaze and flour to the casserole. Off heat, add the cream stirring constantly. Return pheasant breasts to the sauce. Season with salt and pepper. Cook slowly over low heat for 35 minutes, turning breasts frequently in an uncovered pan. Remove breasts, boil sauce down to a creamy consistency.

To serve: Arrange wild rice on shallow au gratin dish. Place pheasant breasts on it. Spoon sauce over breasts. Possible accompaniment, wild rice with pinenuts and brandy-soaked raisins and cranberry sauce or jelly

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Only pheasants don't like this recipe!

 

 

 

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