Pheasant Baked With Cream Recipe

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Pheasant Baked With Cream

Robin Poindexter

By
@robinlynn

On the semiarid western prairie from the middle of Kansas northward through Nebraska and the Dakotas,September means the start of pheasant season.


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Rating:

Comments:

Serves:

4 to 8

Prep:

35 Min

Cook:

2 Hr 20 Min

Ingredients

1/2 cup
all purpose flour
1 tsp
salt
1 tsp
white pepper
1 - 2 1/2
to 3 pound whole pheasant,
1/4 cup
canola oil
1 cup
heavy cream
1
large yellow onion,quartered
4
garlic cloves
1 tsp
dried thyme

Directions Step-By-Step

1
Preheat oven to 300'degrees.shake together flour,salt,pepper in a large paper bag. put the pheasant in bag, shake well to coat it with the seasoned flour.
2
Heat oil in a large skillet over men high heat.Add pheasant brown it on all sides. Transfer the bird to a roasting pan and pour cream over bird .Add onion,garlic,thyme to roaster. Bake,covered for 2 1/2 hours.the pheasant is done when the juices run clear from a pierced thigh.Transfer pheasant to a carving board,carve the breast and separate the other pieces.
3
Arrange pheasant on a platter,pour remaining pan juices over,and serve.

About this Recipe