Pheasant In Wine Cream Sauce
|Pheasants||3 , skinned and cut in serving pieces|
|Finely chopped onion||1 Cup (16 tbs)|
|Chopped parsley||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon||1 Teaspoon, dissolved in 1 cup hot water|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
Place pheasants in 3-quart casserole.
Season with salt, pepper and rosemary.
Sprinkle with onion and parsley.
Pour in wine and bouillon.
MICROWAVE 60 to 70 MINUTES on HIGH, or until pheasants are fork tender, turning and rearranging pieces after 30 minutes.
Remove pheasants to serving dish.
Blend cornstarch with cream until smooth.
Stir into hot broth.
MICROWAVE 5 to 6 MINUTES on '8', or until thickened, stirring once.
Pour over pheasants.
Sprinkle with paprika.
MICROWAVE 2 to 3 MINUTES on '8', or until heated through.