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Pheasant In Cream Sauce

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Ingredients
  Pheasant 2 Pound, frozen, thawed and cut in half
  Salt To Taste
  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)
  Milk 2 Tablespoon
  Shredded carrot 1⁄2 Cup (8 tbs)
  Dried parsley flakes 1 Tablespoon
  Instant beef bouillon 1 Teaspoon
Directions

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

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Poultry
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 4 (12 votes)