PHEASANT A LA CRÈME

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PHEASANT A LA CRÈME image

Number Of Ingredients 9

6 to 8 pheasant breasts
1 ½ cup seasoned flour (add salt and pepper)
1 cup vegetable oil
1 ½ cups chicken stock
2 T. minced shallots or onions
1 ½ pts. heavy cream (do not substitute for half & half or fat-free, it will curdle)
3 oz. Sherry wine
3 oz. Dry white wine
1 tsp. Salt

Steps:

  • Roll pheasant in flour and brown in skillet in hot oil. Drain. Place pheasant in a casserole dish or 9 x 13 glass baking pan. Add chicken stock and shallots. Cover and bake at 350 degrees for 1 ½ hours. Add heavy cream, sherry, white wine, and salt. Cover and bake for another 1 ½ hours. This dish is very elegant and rich. The pheasant literally melts in your mouth. Enjoy!

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