PHEASANT IN MUSHROOM CREAM SAUCE
Rev BJ Friley
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
1pheasant (1 & 1/2 - 2 pounds)
1 cfresh sliced mushrooms
2 Tbspbutter or margarine
3 ozcream cheese
1 can(s)(10 & 3/4 oz.) cream of mushroom soup
1/2 ccarrot, shredded
1 Tbspparsley flakes
1 tspinstant chicken bouillon
How to Make PHEASANT IN MUSHROOM CREAM SAUCE
- Preheat oven to 350 degrees F.
- Salt and pepper pheasant and place in greased baking dish, skin side down. Bake at 350 degrees for 30 minutes.
- Meanwhile, prepare mushroom cream sauce: Sauté onion and mushrooms in butter until tender. Add remaining ingredients and stir until smooth.
- After pheasant has baked for 30 minutes, turn pheasant and add mushroom cream sauce. Cover and continue baking until tender.
- Serve with wild rice.