Mushroom Pheasant Recipe
Ingredients
| Pheasant | 3 Pound | |
| Salt | 1/2 Teaspoon | |
| Dash of sage, pepper, allspice, oregano | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Celery | 2 Tablespoon, chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| 1 cup concentrated cream of mushroom soup | ||
| Cornstarch | 1 1/4 Tablespoon | |
| White wine | 1/4 Cup (16 tbs) | |
| Sour cream | 1/4 Cup (16 tbs) | |
Directions
MAKING
1) Cut the pheasant without removing the skin.
2) Transfer this to a dish with skin side down.
3) Flavor with salt, sage, pepper, allspice and oregano.
4) Make a mixture of cream of mushroom soup, onion, parsley, celery and mushrooms.
5) Stir in cornstarch and white wine to this.
6) Cover and cook for 10 minutes.
7) Toss the pheasant over to cook again for 15 minutes.
SERVING
8) Serve with sour cream.
1) Cut the pheasant without removing the skin.
2) Transfer this to a dish with skin side down.
3) Flavor with salt, sage, pepper, allspice and oregano.
4) Make a mixture of cream of mushroom soup, onion, parsley, celery and mushrooms.
5) Stir in cornstarch and white wine to this.
6) Cover and cook for 10 minutes.
7) Toss the pheasant over to cook again for 15 minutes.
SERVING
8) Serve with sour cream.
Chef
