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Crockpot Pheasant w/Blue Cheese and Mustard Sauce Recipe

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This recipe for Crockpot Pheasant w/Blue Cheese and Mustard Sauce, by , is from Yum! The Best of "B Squared" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bambi
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. Pheasant
Fresh Ground Pepper
1-1/2 teaspoon dried thyme
1-1/2 teaspoon dried savory
1 Bay Leaf
¼ cup Dijon Mustard
3 tablespoons Dry white wine (could sub Chicken Broth)
1 tablespoon Cornstarch
½ cup Whipping Cream
½ cup crumbled Blue Cheese

Directions:
Directions:
Rinse pheasant and pat dry. Arrange in crockpot, overlapping pieces slightly. Sprinkle with pepper, thyme and savory. Insert Bay leaf between two pieces. Mix mustard and wine. Pour over pheasant. Cover and cook at low setting until meat in thickest part is very tender when pierced (6-7 hours) Lift Pheasant to a warm serving dish; Keep warm. Remove Bay leaf. Mix Cornstarch and Cream, Blend into cooking liquid. Increase crockpot to high setting; cover and cook, stirring 2-3 times, until sauce is thickened (about 10 minutes) Add the Blue Cheese, cover and let stand for 3-5 minutes; stir until cheese is melted. Pour sauce over Pheasant and serve. We’ve tried this not putting it in a crock pot too and turns out really good

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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