Pheasant In Sour Cream
|Butter||1⁄2 Cup (8 tbs)|
|Onion||2 Tablespoon, grated|
|Mushrooms||1 Pound, sliced|
|Chicken bouillon/Chicken broth||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|Thick cream||1 Cup (16 tbs)|
|Caraway seeds||1 Tablespoon|
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