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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Cook time depends on the size of the bird. Ingredients:
1 pheasant |
2 tablespoons oil |
2 tablespoons flour |
2 teaspoons chicken bouillon |
1/2 cup water |
1 can cream soup (celery, chicken or mushroom) |
1 cup sour cream |
2 cups half-and-half |
1 cup water |
salt and pepper |
Directions:
1. Fry pheasant in oil until brown.
2. Take out of pan.
3. To pan add flour and bouillon dissolved in 1/2 cup water.
4. Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
5. Add pheasant and bake at 350° until pheasant is tender.
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