Pheasant A La Creme Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 each: Servings,
2 T: Lemon juice,
2 each: Pheasants,
1/2 lbs: Mushrooms, sliced
Salt and pepper,
1 each: Onion, finely chopped
Paprika,
1/2 cup: Finely chopped celery,
Flour,
1/2 cup: Sliced, pitted ripe olives
1/2 cup: Butter,
2 T: Chopped pimentos,
2 cup: Sour cream,
Directions:
Split birds in half. Sprinkle with salt, pepper and paprika. Dredge
lightly with flour. Brown in butter until golden. Remove birds and
place in a small roasting pan. Add remaining ingredients to butter
in which birds were browned. Pour over pheasants. Cover and bake at
300 F for 2 hours or until tender. Colorado Cache Cookbook (1978)
From the collection of Jim Vorheis
Source from luhu.jp
lightly with flour. Brown in butter until golden. Remove birds and
place in a small roasting pan. Add remaining ingredients to butter
in which birds were browned. Pour over pheasants. Cover and bake at
300 F for 2 hours or until tender. Colorado Cache Cookbook (1978)
From the collection of Jim Vorheis
Source from luhu.jp