"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pheasant with Cream Sauce Recipe

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

Contributor:  
Contributor:  
Rob Gronowski
Added: Sunday, May 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Pheasant, 2-3 lbs dressed
flour
1 tsp. salt
1/2 tsp. pepper
1 tsp paprika
1/2 tsp. garlic salt
Veg Oil
3 Tbsp chopped onion (sweet onion)
1 cup chopped mushrooms
1/2 cup heavy cream

Directions:
Directions:
Cut pheasant into pieces. Roll in flour seasoned with salt, pepper, paprika, garlic salt. Let sit for a few minutes. Brown pieces in a skillet with about 1/2 inch veg oil or other oil for about 15 minutes.
Remove pheasant and put into a large oven top casserole. In a separate pan, saute onion and mushrooms in a little oil until wilted. Add to casserole and pour up to 1/2 cup heavy cream over the pheasant pieces. Cook, covered, over medium-low heat for about 30 minutes. Removing the cover after 15 minutes. Turn pieces once or twice during cooking, and check to see when fork tender. Add additional heavy cream if necessary during the 30 minute cooking process.
Remove pheasant, onions and mushrooms to a warm platter. Scrape the casserole drippings from the bottom and make a gravy. If additional cream was added it will probably make its own gravy.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
Serve with wild rice for some added delight.

 

 

 

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