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Pheasant in Cream Sauce
1 pheasant, quartered
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:
South Dakota
United States
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