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Smothered Pheasant Recipe

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This recipe for Smothered Pheasant is from Bohlman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 skinless, boneless pheasant breast halves
salt and pepper to taste
1/2 cup all purpose flour
1/2 cup butter
2 cups half & half cream
Directions:
Directions:
Preheat oven to 325º.

Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate and press the pheasant breast into the flour until completely coated. Shake off the excess flour and set aside. Melt the butter in an oven proof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts until golden brown on both sides, about 5 minutes per side. Pour in the half & half cream and bring to a simmer, cover the pan.

Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours.

 

 

 

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