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Pheasant And Sour Cream

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Ingredients
  Butter 1 Tablespoon, melted
  Salt 1 Teaspoon
  Onion 1⁄2 Small, crushed
  Water 1⁄2 Cup (8 tbs)
  Garlic salt 1 Dash
  Pheasant 1
  Celery stalks 2
  Carrot 1
  Sour cream 3 1⁄2 Pint
Directions

Mix butter, salt, onion, water and garlic salt; rub bird with mixture.
Place bird breast side down in roasting pan; put celery and carrots in bottom of pan.
Preheat oven to 425 degrees.
Cover and bake 1 hour.
Reduce temperature to 350 degrees; uncover and bake until tender.
Add sour cream 30 minutes before bird is done; baste frequently.
Serve with rice.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry

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