pheasant baked with cream

Name: Pheasant Baked With Cream
Prep time: 35 min
Cook time: 2 h 20 min
Yield: 4
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

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19 Pinches

Robin Poindexter

OKMULGEE, OK

Updated on Feb 27, 2011

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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prep time 35 Min

cook time 2 Hr 20 Min

method ---

yield 4 to 8

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 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.

Step 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.
Step 3

Arrange pheasant on a platter,pour remaining pan juices over,and serve.
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