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