pheasant normandy
| Measure | Ingredient |
|---|---|
| -JUDY GARNETT PJXG05A | |
| 2 | Pheasants salt & pepper; to taste lemon pepper; to taste |
| 2 cups | Dry shery sour cream |
Thoroughly clean and dry pheasants. Season with salt, pepper, and lemon pepper. Place in roaster and add sherry. Cover and bake in 350 deg. oven for 1 hour. Baste frequently. Add more sherry, if needed.
Remove lid and fill each bird with sour cream. Return to oven. Bake at 400 degrees for 30 minutes or until browned. Serve with wild rice and mushrooms. Serve 4 to 5.
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