Pheasant In Cream Food

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.

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.

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.

PHEASANT IN CREAMY MARSALA SAUCE

Steps:

• Slice the mushrooms and parsley. Set aside.
• Rinse pheasant breasts (as needed) and pat dry. Lay them out on a plate.
• In a large shallow bowl or 8x8 baking dish whisk together the flour, salt and pepper. Set aside.
• Melt the oil and butter In a heavy skillet on medium heat.
• Dredge the pheasant breasts in flour mix. shake them off and lay in heated oil mixture.
• Brown the breasts a few minutes and turn them to brown on other side. (do not cook them through).
• Reduce pan heat to simmer.
• Remove the browned breasts to a plate. Cover with foil and set aside.
• Pour the sliced mushrroms Into the simmering oil/butter. NOTE: if your butter is too dark or burned. Wipe out the pan, add more oil and butter and reheat before adding mushrooms.
• Brown the mushrooms in oil and butter bout 5 minutes stirring often until excess moisture evaproates and mushrooms are browned.
• Add Marsala. Deglaze and simmer about 5 minutes until it is reduced about 30%.
• Add the broth and stir in the heavy cream slowly stirring constantly.
• Simmer until sauce is well mixed. Add the pheasant breasts back into the pan.
• Spoon the sauce over the breasts and sprinkle the parsley on top.
• Cover and simmer until breasts are cooked through ( about Five minutes or so)
• Remove cooked breasts to serving plate. Spoon the mushroom Marsala on top of the breasts. Serve.

PHEASANT WITH MUSHROOMS

Steps:

• Pour the stock into a small pot and boil it down until you have about 1/4 cup. Set aside. Cut the pheasant breasts into strips or chunks and salt well.
• Slice the mushrooms into large pieces. Heat a large sauté pan over high heat for 2 minutes. Add the mushrooms and shake the pan to keep them from sticking. Dry sauté the mushrooms for several minutes, shaking often, until the mushrooms give up their water. Cook until that water is almost gone.
• Add the butter and shallot and toss to combine. Sauté, stirring often, until the shallot is translucent and the mushrooms begin to brown.
• Sprinkle the thyme and a little salt over everything and mix well. Pour in the brandy and use it to scrape up any browned bits on the bottom of the pan. Turn the heat down to medium-high and cook until the brandy is almost gone.
• Add the reduced stock, the cream and the pheasant strips and toss to combine. Bring this to a gentle simmer, turn the heat to low and cover. Cook like this for 5 minutes, or until the pheasant is just barely cooked through.
• Toss the spinach in and serve with crusty bread, egg noodles or mashed potatoes.

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.

PHEASANT BAKED WITH CREAM

Steps:

• 1. Preheat oven to 300'degrees.shake together flour,salt,pepper in a large paper bag. put the pheasant in bag, shake well to coat it with the seasoned flour.
• 2. Heat oil in a large skillet over men high heat.Add pheasant brown it on all sides. Transfer the bird to a roasting pan and pour cream over bird .Add onion,garlic,thyme to roaster. Bake,covered for 2 1/2 hours.the pheasant is done when the juices run clear from a pierced thigh.Transfer pheasant to a carving board,carve the breast and separate the other pieces.
• 3. Arrange pheasant on a platter,pour remaining pan juices over,and serve.