Pheasant in Cream Sauce
While it sounds fancy, this dish is easy to make. And if you don’t have pheasant available, you can substitute chicken for an equally delicious main course. —Julie Anderson, Wausau, Wisconsin3-4 ServingsPrep: 15 min. Bake: 1-1/2 hours
Ingredients
- 1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (4 ounces) sliced mushrooms, drained
- 1/2 cup apple cider
- 1/3 cup chopped onion
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1 garlic clove, minced
- 1/4 teaspoon dried tarragon
- Paprika
Directions
- Place pheasant in an ungreased 11-in. x 7-in. baking dish. Combine
- the next eight ingredients; pour over pheasant. Sprinkle generously
- with paprika. Bake, uncovered, at 325° for 1-1/2 hours or until
- a meat thermometer reads 180°, basting occasionally. Sprinkle
- again with paprika before serving. Yield: 3-4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.