Baked Pheasant In Cream Gravy
|Young pheasant||1 , cut into pieces|
|Cream/Half and half||1 Cup (16 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Flour||1 1⁄2 Tablespoon|
Brown pheasant in skillet in hot fat; place in 9 x 9 x 13 inch baking dish.
Pour cream over pheasant; add onion, garlic, worcestershire sauce, salt and pepper.
Cover tightly with aluminum foil.
Bake at 250 degrees for 2 hours and 30 minutes, adding more cream if necessary.
Remove pheasant; strain sauce, cream.
Boil 1 minute over low heat.