Pheasant En CrÃ¨me
|Pheasant||1 , quartered|
|Condensed cream of chicken soup||10 1⁄2 Ounce|
|Apple cider||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||20 Milliliter (1 Tablespoon Plus 1 Teaspoon)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Sliced mushrooms||3 Ounce|
|Drained paprika||To Taste|
Heat oven to 350Â°.
Place pheasant in ungreased baking dish, 9x9x2 inches.
Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms; pour over pheasant.
Sprinkle generously with paprika.
Basting pheasant occasionally with sauce, bake uncovered 1 1/2 to 2 hours or until fork-tender.
After baking pheasant 1 hour, generously sprinkle again with paprika.