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Pheasant in Cream Sauce Recipe

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, Wisconsin

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Pheasant in Cream Sauce Recipe

Prep: 15 min. Bake: 1-1/2 hours

Yield: 3-4 Servings

15 90 105

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.

Originally published as Pheasant in Cream Sauce in Country Woman November/December 1994, p35

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