|Pheasant||1 , quartered|
|Crumbled dried tarragon||1⁄4 Teaspoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Cornstarch||2 Teaspoon, mixed with 1 tablespoon cold water|
|Sour cream||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Lemon juice||1⁄2 Tablespoon (from 1/2 lemon)|
Season pheasant with salt, pepper, and paprika to taste.
Using a large frying pan, brown pheasant in butter, turning to brown on all sides.
Sprinkle with tarragon, add wine, cover and simmer 1 1/4 hours, or until tender.
Remove pheasant from the pan and keep warm.
Blend in a paste of cornstarch and cold water and cook, stirring, until thickened.
Reduce heat and stir in sour cream, mixing until smooth (do not boil).
Sprinkle mushrooms with lemon juice and saute in butter about 5 minutes.
Stir mushrooms into the sour cream sauce and spoon sauce over the pheasant quarters.
Serving size: Complete recipe
Calories 1994 Calories from Fat 981
% Daily Value*
Total Fat 110 g168.7%
Saturated Fat 42.6 g213.1%
Trans Fat 0 g
Cholesterol 660.1 mg220%
Sodium 430 mg17.9%
Total Carbohydrates 23 g7.6%
Dietary Fiber 1.3 g5.4%
Sugars 7.8 g
Protein 188 g376.2%
Vitamin A 50.1% Vitamin C 83.2%
Calcium 26.1% Iron 60.6%
*Based on a 2000 Calorie diet