Pheasant In Cream Sauce
|Pheasant||2 Pound, frozen, thawed and cut in half|
|Cream sauce||1 Tablespoon|
|Cream cheese||3 Ounce (1 Package)|
|Condensed cream of onion soup||10 3⁄4 Ounce (1 Can)|
|Dry white wine/Water||1⁄4 Cup (4 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Instant beef bouillon||1 Teaspoon|
1 Wash pheasant and place, skin-side-down and thick edges toward outside, in 2-quart (8 x 8) glass baking dish. Sprinkle both sides of pheasant with salt. Cover with wax paper.
2 Microwave for 15 minutes on 7 (MED. HIGH). Drain, turn pheasant over, and pour on Cream Sauce. Recover and continue cooking for 15 to 25 minutes on 7 (MED. HIGH), or until meat cut near bone is no longer pink (about 180°F). Let stand, covered, 5 minutes before serving.
Cream Sauce: Place cream cheese in medium glass mixing bowl. Microwave for about 30 seconds on 7 (MED. HIGH), or until softened. Stir in remaining sauce ingredients; mix well. 2 to 3 Servings