|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.