buckee
12-28-2007, 07:39 PM
......"PHEASANT IN SOUR CREAM"..........
...............AND WINE SAUCE"............
3/4-CUP FLOUR
1/2-TSP SALT
1/8-TSP PEPPER
1/8-TSP GARLIC POWDER
1/4-TSP NUTMEG
DASH OF POULTRY SEASONING
..
I OR 2 PHEASANT cut up(nuggets)
2-TBSP. CORN OIL
2-CUPS DRY WHITE WINE
1-CUP SOUR CREAM
1/4-1/2-cup DICED MUSHROOMS
1-small YELLOW or RED SWEET PEPPER (chopped)
2-SHALLOTS
1/4-CUP CHOPPED PARSLEY
..
>Combine first 6 ingredients in plastic bag..Shake pheasant pieces,several at a time in bag until well
coated...Reserve remaining mixture...Brown pheasant in oil in skillet....Place pheasant in casserole dish(lrg)....
>Stir in 11/2-cups of wine in skillet...sate,mushrooms,pepper,shallot and parsley for 2 minutes....
>Blend 11/2 tbsp reserved flour mix with remaining 1/2 cup of wine in small bowl
...add to skillet and cook until thickened,stirring constantly...then blend in 1/2 cup of sour cream....pour over
pheasant
>Drop remaining sour cream by tsp. over pheasant.
>Bake covered at 350 degrees F. for 11/2 hrs. (or until tender),adding additional heated wine if necessary.
>>>>ENJOY
..
I figured you'd want this so here you go. Man I love eatin pheasant,it's got a special flavour all it's own.
......................................Steve
----------------------
HAPPY HUNTIN
...............AND WINE SAUCE"............
3/4-CUP FLOUR
1/2-TSP SALT
1/8-TSP PEPPER
1/8-TSP GARLIC POWDER
1/4-TSP NUTMEG
DASH OF POULTRY SEASONING
..
I OR 2 PHEASANT cut up(nuggets)
2-TBSP. CORN OIL
2-CUPS DRY WHITE WINE
1-CUP SOUR CREAM
1/4-1/2-cup DICED MUSHROOMS
1-small YELLOW or RED SWEET PEPPER (chopped)
2-SHALLOTS
1/4-CUP CHOPPED PARSLEY
..
>Combine first 6 ingredients in plastic bag..Shake pheasant pieces,several at a time in bag until well
coated...Reserve remaining mixture...Brown pheasant in oil in skillet....Place pheasant in casserole dish(lrg)....
>Stir in 11/2-cups of wine in skillet...sate,mushrooms,pepper,shallot and parsley for 2 minutes....
>Blend 11/2 tbsp reserved flour mix with remaining 1/2 cup of wine in small bowl
...add to skillet and cook until thickened,stirring constantly...then blend in 1/2 cup of sour cream....pour over
pheasant
>Drop remaining sour cream by tsp. over pheasant.
>Bake covered at 350 degrees F. for 11/2 hrs. (or until tender),adding additional heated wine if necessary.
>>>>ENJOY
..
I figured you'd want this so here you go. Man I love eatin pheasant,it's got a special flavour all it's own.
......................................Steve
----------------------
HAPPY HUNTIN