Pheasant En Crème Recipe
Ingredients
| 1 pheasant, quartered (2 pheasants, if small) | ||
| Cream of chicken soup | 1 Can (10oz) | |
| Apple cider | 1/2 Cup (16 tbs) | |
| 1 tbsp. plus | ||
| Worcestershire sauce | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 1 Can (10oz) | |
| Paprika | ||
Directions
Heat oven to 350° (mod.) Place pheasant in square baking pan, 9x9xl 3/4" (for 2 pheasants, a 13x9 1/2x2" baking pan).
Blend soup, cider, Worcestershire sauce, salt, onion, garlic, and mushrooms.
Pour over pheasant.
Sprinkle generously with paprika.
Bake 1 1/2 to 2 hr., or until tender.
Baste with sauce during baking.
After baking 1 hr., sprinkle again with paprika.
Blend soup, cider, Worcestershire sauce, salt, onion, garlic, and mushrooms.
Pour over pheasant.
Sprinkle generously with paprika.
Bake 1 1/2 to 2 hr., or until tender.
Baste with sauce during baking.
After baking 1 hr., sprinkle again with paprika.
Chef
