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| If you don't have Pheasant, try with cornish hen. |
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| 1 |
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pheasant, (2-3 lbs) cut in serving size pieces |
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| 1 |
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(10-1/2 oz.) can cream of mushroom soup |
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| 1/2 cup |
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sour cream |
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| 1 tsp |
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chicken bouillon |
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| 1/4 cup |
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water |
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| 1 tsp |
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tarragon leaves |
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| 1 tsp |
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parlsey |
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| 1 |
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small onion, chopped |
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| 2 Tbs |
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butter |
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| 1 1/2 Tbs |
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golden sherry |
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| 1-2 Tbs |
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water |
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| Combine soup, sour cream, tarragon, parsley,and sherry. Heat 1/4 cup water to boiling; add chicken bouillon and mix until dissolved. Add to soup mixture. Saute onions in butter until tender. Add to soup mixture. Mix together; add enough of the remaining water to make sauce thin enough to pour. Pour sauce over pheasant pieces in flat casserole dish. Cover with foil and bake at 350 ° F. until almost done. Remove foil and cook uncovered until pheasant is tender and sauce thickens slightly. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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