|
|
|
 |
|
|
Pheasant in Cream Sauce
|
 |
|
1 pheasant, quartered
salt
1 can condensed cream of mushroom soup
1/2 cup dairy sour cream
1 4oz. can sliced mushrooms, drained
1/4 cup grated parmesan cheese
1/4 cup chopped onion
|
Preheat oven to 350 degrees F.
Rub pheasant quarters with salt and place them in baking dish with skin side up.
In a separate bowl, mix together the mushroom soup, sour cream, mushrooms, cheese and onion. Spread the mixture over the pheasant and bake for 1 1/2 to 2 hours or until tender.
Baste occasionally with the sauce during baking.
Serve with wild rice.
|
 |
Preparation Time: |
Serves: 3-4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Marcy
South Dakota
United States |
|
|
|
|
| This recipe has been viewed 7411 times. |
|
|
|
