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Pheasant Halves in Mushroom Cream
A creamy and delicious way to prepare your Pheasant birds that we know you will greatly enjoy.
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Pin Recipe
Course
Main Course
Cuisine
American
Servings
4
People
Ingredients
2
Tbsp
Flour
Sea Salt
To taste
Fresh Ground Pepper
To taste
Paprika
4
MacFarlane Pheasant
Half birds
1
Stick
Butter
1/2
Cup
White Wine
2
Cloves
Garlic
Finely diced
2
Large
Shallots
Finely diced
1/2
Cup
Celery
Finely diced
2
Cups
Sour Cream
2-3
Tbsp
Lemon Juice
1/2
Cup
Mushrooms
Sliced (Button or baby portabellas)
1/2
Cup
Olives with Pimentos
Chopped
Instructions
Melt butter in sauté pan, mix flour, salt, pepper and paprika and dredge pheasant halves in flour.
Place halves into melted butter and brown pheasant on both sides, remove to casserole pan and lay flat.
Use wine to deglaze pan then add garlic, shallots and celery, sauté for 2-3 min.
Add remaining ingredients and mix thoroughly.
Pour sauce over pheasant halves, cover and bake in oven at 325 degrees F for 1.5-2 hours until tender.
Notes
Serve with steamed Brussels sprouts and wild rice blend.
Topics
Entrees