Pheasant Baked With Cream

Pheasant Baked With Cream

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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.

Rating:

★★★★★ 1 vote

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

How to Make Pheasant Baked With Cream

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.

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