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pheasant in cream

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

This game recipe can also be frozen for later use.

(3 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 2 Hr
method Bake

Ingredients For pheasant in cream

  • 1
    pheasant (2 1/2 to 3 lbs), quartered
  • 1 can
    (10 1/2 oz) condensed cream of mushroom soup
  • 1/2 c
    dairy sour cream
  • 1 can
    (4 oz) sliced mushrooms, drained
  • 1/4 c
    grated parmesan cheese
  • 1/4 c
    chopped onion

How To Make pheasant in cream

  • 1
    Place pheasant in a single layer in a 13x9x2 inch baking dish, skin side up.
  • 2
    In a medium bowl blend together soup, sour cream, mushrooms, cheese and onion; spread over pheasant. Bake in preheated 350 F oven for 1 1/2 to 2 hours or until pheasant is tender. Baste occasionally with sauce.
  • 3
    Garnish, if desired, with sliced baked apples and herb stems or leaves.
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