Pheasant In Cream Sauce Recipe
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Pheasant | 2 Pound, cut in half | |
| Salt | To Taste | |
| Cream Sauce | ||
| Cream cheese | 1 | |
| Cream | 1 Can (10oz), condensed | |
| White wine or water | 1/4 Cup (16 tbs) | |
| Milk | 2 Tablespoon | |
| Shredded carrot | 1/2 Cup (16 tbs) | |
| Parsley flakes | 1 Tablespoon, dried | |
| 1 teaspoon instant beef bouillon | ||
Directions
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 on Cream Sauce. Recover and continue cooking for 15 to 25 minutes on 7 (MED. HIGH), or until meat cut near bone is no longer pink (about 180°F). Let stand, covered, 5 minutes before serving.
Cream Sauce: Place cream cheese in medium glass mixing bowl. Microwave for about 30 seconds on 7 (MED. HIGH), or until softened. Stir in remaining sauce ingredients; mix well. 2 to 3 Servings
2 Microwave for 15 minutes on 7 (MED. HIGH). Drain, turn pheasant over, and pour on Cream Sauce. Recover and continue cooking for 15 to 25 minutes on 7 (MED. HIGH), or until meat cut near bone is no longer pink (about 180°F). Let stand, covered, 5 minutes before serving.
Cream Sauce: Place cream cheese in medium glass mixing bowl. Microwave for about 30 seconds on 7 (MED. HIGH), or until softened. Stir in remaining sauce ingredients; mix well. 2 to 3 Servings
Chef
