
Recipe information
Ingredients for - Pheasant in Cream Sauce
1. 1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up -
4. 1/2 cup apple cider -
How to cook deliciously - Pheasant in Cream Sauce
1. Stage
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.