Pheasant a la creme

1 servings

Ingredients

Quantity Ingredient
4 eaches Servings
2 eaches Pheasants
Salt and pepper
Paprika
Flour
½ cup Butter
2 cups Sour cream
2 tablespoons Lemon juice
½ pounds Mushrooms, sliced
1 each Onion, finely chopped
½ cup Finely chopped celery
½ cup Sliced, pitted ripe olives
2 tablespoons Chopped pimentos

Directions

Split birds in half. Sprinkle with salt, pepper and paprika. Dredge lightly with flour. Brown in butter until golden. Remove birds and place in a small roasting pan. Add remaining ingredients to butter in which birds were browned. Pour over pheasants. Cover and bake at 300 F for 2 hours or until tender. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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