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Pheasant In Sour Cream Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Onion||2 Tablespoon, grated|
|Mushrooms||1 Pound, sliced|
|Chicken bouillon/Chicken broth||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|Thick cream||1 Cup (16 tbs)|
|Caraway seeds||1 Tablespoon|
Calories 667 Calories from Fat 424
% Daily Value*
Total Fat 48 g73.6%
Saturated Fat 23.9 g119.4%
Trans Fat 0 g
Cholesterol 224.1 mg
Sodium 249.9 mg10.4%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.8 g7.2%
Sugars 2.2 g
Protein 46 g91.5%
Vitamin A 27.7% Vitamin C 20.6%
Calcium 7.4% Iron 16.5%
*Based on a 2000 Calorie diet
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 simmer, covered, for 45 minutes.
Remove pheasants and keep warm.
Add brandy and sherry to the pan and simmer for 5 minutes.
Remove pan from heat and stir in the sour cream and caraway seeds.
Return pan to heat and simmer very gently for 2 minutes, stirring constantly.
Pour sauce over pheasants