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Pheasant In Sour Cream

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Ingredients
  Pheasant breasts 6
  Butter 1⁄2 Cup (8 tbs)
  Onion 2 Tablespoon, grated
  Mushrooms 1 Pound, sliced
  Chicken bouillon/Chicken broth 1 Cup (16 tbs)
  Brandy 4 Tablespoon
  Dry sherry 2 Tablespoon
  Thick cream 1 Cup (16 tbs)
  Caraway seeds 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Season pheasants with salt and pepper.
Saute in butter until golden brown.
Remove pheasants from skillet and saute onions and mushrooms in the same butter for 3-4 minutes.
Return pheasants to the pan with the onions and mushrooms.
Add the chicken broth and simmer, covered, for 45 minutes.
Remove pheasants and keep warm.
Add brandy and sherry to the pan and simmer for 5 minutes.
Remove pan from heat and stir in the sour cream and caraway seeds.
Return pan to heat and simmer very gently for 2 minutes, stirring constantly.
Pour sauce over pheasants

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Poultry
Servings: 
6

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