Breast Of Pheasant With Sour Cream Sauce Food

TENDER PHEASANTS

Steps:

• Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE

Steps:

• Sprinkle the breasts with salt, pepper and paprika.
• Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
• Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.

PHEASANT WITH BACON AND SOUR CREAM

Steps:

• Pre-heat the oven to moderate.
• Carefully loosen the skin over the breasts of the pheasants and insert a piece of bacon under the skin over each breast.
• Pull the skin back over the breasts, and brush the birds liberally with the melted butter.
• Fold the wings under the body of the birds, tie the legs together loosely, and place the birds in a casserole dish.
• Roast, uncovered in the centre of the oven for 15 minutes, until the birds begin to brown.
• Pour the sour cream over the birds and season with salt and pepper.
• Cover and cook for 40 to 55 minutes.
• Transfer the birds to a heated serving platter and keep hot.
• Stir the cream into the pan juices, on top of the stove.
• Simmer gently until the sauce has thickened, adjust the seasoning, and serve with the pheasants.

CREAMED PHEASANT (OR CHICKEN) EASTERN EUROPEAN

Steps:

• In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
• Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
• Bring to boil and then reduce heat and simmer.
• Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.

CREAMED PHEASANT

Steps:

• Fry pheasant in oil until brown.
• Take out of pan.
• To pan add flour and bouillon dissolved in 1/2 cup water.
• Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
• Add pheasant and bake at 350° until pheasant is tender.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.