pheasant in mushroom cream sauce

Name: PHEASANT IN MUSHROOM CREAM SAUCE
Cuisine: American
Ingredients: 1 - pheasant (1 & 1/2 - 2 pounds); 1/2 cup(s) onion; 1 cup(s) fresh sliced mushrooms; 2 tablespoon(s) butter or margarine; 3 ounce(s) cream cheese; 1 can(s) (10 & 3/4 oz.) cream of mushroom soup; 1/4 cup(s) water; 2 tablespoon(s) milk; 1/2 cup(s) carrot, shredded; 1 tablespoon(s) parsley flakes; 1 teaspoon(s) instant chicken bouillon

(1 RATING)

30 Pinches 1 Photo

Rev BJ Friley

Vicksburg, MS

Updated on Sep 8, 2012

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

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cook time

method Convection Oven

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Ingredients

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

How To Make pheasant in mushroom cream sauce

Step 1

Preheat oven to 350 degrees F.

Step 2

Salt and pepper pheasant and place in greased baking dish, skin side down. Bake at 350 degrees for 30 minutes.
Step 3

Meanwhile, prepare mushroom cream sauce: Sauté onion and mushrooms in butter until tender. Add remaining ingredients and stir until smooth.
Step 4

After pheasant has baked for 30 minutes, turn pheasant and add mushroom cream sauce. Cover and continue baking until tender.
Step 5

Serve with wild rice.
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