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Home Recipes Ingredients Meat & Poultry Chicken

Pheasant in Cream Sauce

Name: Pheasant in Cream Sauce
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 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

1 review

Test Kitchen Approved

Total Time

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

Makes

3-4 servings

Updated: Sep. 25, 2022

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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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 11x7-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.

Pheasant in Cream Sauce

Ingredients

Directions

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