Pheasant With Oregano Cream Sauce Food

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.

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 MUSTARD SAUCE

Steps:

• Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes. , In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice.

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.

CREAMY PHEASANT OVER NOODLES

Steps:

• Bone pheasant and dice into bite-sized chunks.
• Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
• Mix together mushroom soup, worcestershire sauce and milk until smooth.
• Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
• While pheasant is cooking boil noodles til done, drain and keep warm.
• Serve pheasant over hot noodles.

PHEASANT IN ORANGE SAUCE

Steps:

• Wash pheasant and pat dry.
• Sprinkle on both sides with paprika.
• Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
• Add more butter if needed.
• Mix water and bouillon and pour over pheasant.
• Lower heat and cover and simmer for thirty minutes until tender.
• Add water if needed and turn meat several times.
• Combine remaining ingredients.
• Let liquid on pheasant cook away and then baste orange sauce over the meat.
• Simmer uncovered and baste frequently for 10-15 minutes.
• Serves 2. Great served with rice.