Pheasant Cream Recipes

Cut pheasant in half down the center of breast. Wash in cold water. Dry with cloth. Cover with milk. Allow to stand at least 30 minutes. Remove from milk and dry. Rub with salt and pepper. Roll in flour. Fry, with onion, in butter until golden brown on all... - 41.4321

Season the pheasant well with salt and pepper. Fry the bacon in a Dutch oven over moderate heat until it has rendered its fat. Add the butter and brown the bird on all sides. Pour over the brandy and orange juice. Cover the pot, reduce the heat and simmer... - 38.0371

Rinse pheasant and pat dry. In a shallow 2- to 2 1/2-quart casserole, stir together the flour, mushroom soup, chicken soup, cider, Worcestershire, onion, garlic, mushrooms, and paprika. Push pheasant down into sauce, and spoon some of the sauce over the... - 32.8975

Season pheasants with salt and pepper. Saute in butter until golden brown. Remove pheasants from skillet and saute onions and mushrooms in the same butter for 3-4 minutes. Return pheasants to the pan with the onions and mushrooms. Add the chicken broth and... - 40.7218

In 2 or 3-quart casserole, arrange pheasant skin side down. Sprinkle with salt and pepper. Add onion, mushrooms and cornstarch mixed with cream of mushroom soup. Cook covered, 20 minutes or until pheasant is done, turning pheasant once. Stir in sour cream and... - 33.0468

In 2 or 3-quart casserole, arrange pheasant skin side down. Sprinkle with salt and pepper. Add onion, mushrooms and cornstarch mixed with cream of mushroom soup. Cook, covered, 20 minutes or until pheasant is done, turning pheasant once. Stir in sour crea - 29.4071

1 Wash pheasant and place, skin-side-down and thick edges toward outside, in 2-quart (8 x 8) glass baking dish. Sprinkle both sides of pheasant with salt. Cover with wax paper. 2 Microwave for 15 minutes on 7 (MED. HIGH). Drain, turn pheasant over, and pour... - 35.2717

In paper or plastic bag combine flour, salt, and pepper. Add pheasant, a few pieces at a time, and shake to coat evenly. In skillet brown pheasant pieces in butter, turning to brown evenly. Add wine, green onion, and tarragon. Cover and simmer for 45 to 55... - 37.7927