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Smothered Pheasant

Western.Chefs's picture
  Pheasant 1 Pound (1 Piece)
  Flour 3⁄4 Cup (12 tbs)
  Salt 3 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine/fat/salad oil 4 Tablespoon
  Sour cream 1 Pint

Dry-pick, draw, and clean the pheasant with a damp piece of cheesecloth and using as little water as possible.
Cut up.
Then combine flour, 2 1/2 teasp of the salt and the pepper.
Place in a paper bag with the pieces of pheasant, which have been wiped with a damp cloth but not dried, and shake the bag until the pieces of pheasant are well coated with the flour mixture.
Melt the butter in a Dutch oven, deep chicken fryer or covered skillet and brown the pieces of pheasant in it.
Pour over the sour cream and add the remaining salt.
Cover and bake in a slow oven of 250°F for 2 hrs or until pheasant is tender.

Recipe Summary

Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2520 Calories from Fat 1648

% Daily Value*

Total Fat 186 g286.9%

Saturated Fat 98.4 g492.2%

Trans Fat 0 g

Cholesterol 700.7 mg233.6%

Sodium 6398.6 mg266.6%

Total Carbohydrates 88 g29.5%

Dietary Fiber 2.6 g10.3%

Sugars 17.1 g

Protein 123 g246.3%

Vitamin A 101.3% Vitamin C 47.3%

Calcium 61.4% Iron 58%

*Based on a 2000 Calorie diet


Smothered Pheasant Recipe