Pheasant En CrÃ¨me
|Pheasants||1 , quartered (2 Pheasants, If Small)|
|Canned cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Apple cider||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned mushrooms||3 Ounce (1 Can)|
Heat oven to 350° (mod.) Place pheasant in square baking pan, 9x9xl 3/4" (for 2 pheasants, a 13x9 1/2x2" baking pan).
Blend soup, cider, Worcestershire sauce, salt, onion, garlic, and mushrooms.
Pour over pheasant.
Sprinkle generously with paprika.
Bake 1 1/2 to 2 hr., or until tender.
Baste with sauce during baking.
After baking 1 hr., sprinkle again with paprika.