PHEASANT IN MUSHROOM CREAM SAUCE

Rev BJ Friley

By
@RevBJFriley

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Rating:
★★★★★ 1 vote
Comments:
Method:
Convection Oven

Ingredients

1
pheasant (1 & 1/2 - 2 pounds)
1/2 c
onion
1 c
fresh sliced mushrooms
2 Tbsp
butter or margarine
3 oz
cream cheese
1 can(s)
(10 & 3/4 oz.) cream of mushroom soup
1/4 c
water
2 Tbsp
milk
1/2 c
carrot, shredded
1 Tbsp
parsley flakes
1 tsp
instant chicken bouillon

Step-By-Step

1Preheat oven to 350 degrees F.
2Salt and pepper pheasant and place in greased baking dish, skin side down. Bake at 350 degrees for 30 minutes.
3Meanwhile, prepare mushroom cream sauce: Sauté onion and mushrooms in butter until tender. Add remaining ingredients and stir until smooth.
4After pheasant has baked for 30 minutes, turn pheasant and add mushroom cream sauce. Cover and continue baking until tender.
5Serve with wild rice.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American