Pheasant in Cream Sauce
Recipe information
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Cooking:
15 min.
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Servings per container:
3
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Source:

Ingredients for - Pheasant in Cream Sauce

1. 1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up -
2. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -
3. 1 can (4 ounces) sliced mushrooms, drained -
4. 1/2 cup apple cider -
5. 1/3 cup chopped onion -
6. 4 teaspoons Worcestershire sauce -
7. 1/2 teaspoon salt -
8. 1 garlic clove, minced -
9. 1/4 teaspoon dried tarragon -
10. Paprika -

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.