Pheasant in Cream Sauce Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:3-4 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 3-4 servings

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

  1. 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 until a thermometer inserted in thickest part of thigh reads 170°-175°, 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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Nov. 8, 2009

"This was so tender and the flavor was excellent. I did add some chopped olives to the mixture. My husband loved it and I am giving it to my neighbors to try. Cheryl, Oklahoma"

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