PHEASANT (OR CHICKEN) EN CREME
Make and share this Pheasant (Or Chicken) En Creme recipe from Food.com.
Provided by papergoddess
Categories Pheasant
Time 2h10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place pheasant in a 9x9x2-inch baking dish.
- Mix soup, cider, Worcestershire sauce, onion, garlic and mushrooms; pour over pheasant.
- Sprinkle generously with paprika.
- Bake at 350°F for 1 1/2 to 2 hours, basting occasionally with sauce.
- After baking 1 hour, sprinkle with paprika again.
PHEASANT IN MUSHROOM SAUCE
Enjoy this hearty recipe of pheasant made in slow cooker for a dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place pheasant pieces in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.
- Cover and cook on low heat setting 6 to 7 hours or until pheasant is tender.
Nutrition Facts : Calories 400, Carbohydrate 7 g, Cholesterol 130 mg, Fiber 0 g, Protein 46 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg
PHEASANT A LA HEATH
I don't know how or where my boyfriend got this recipe, but ever since he made it for me I begin to crave it around Pheasant season. It is so flavorful and juicy. Great for a cold night.
Provided by Meaghan G.
Categories Pheasant
Time 40m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the pheasant breasts down well to ensure they are free of feathers.
- Wrap one strip of bacon around each breast and secure with a toothpick.
- Place in an electric skillet that's been pre-heated to 350 degrees and cover with cream of mushroom soup and water.
- Simmer until Pheasant is cooked through.
- Serve over rice.
Nutrition Facts : Calories 909.1, Fat 39.1, SaturatedFat 12.4, Cholesterol 241.9, Sodium 1230.9, Carbohydrate 34.5, Fiber 0.3, Sugar 1.7, Protein 98
PHEASANT WITH OREGANO CREAM SAUCE
Creamy herbed pheasant - perfect for a flavorful family dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Cut each pheasant in half along backbone and breastbone from tail to neck with kitchen scissors. Mix flour, seasoned salt and pepper in shallow bowl. Coat pheasant generously with flour mixture. Reserve remaining flour mixture.
- Heat oil in 12-inch skillet over medium-high heat. Cook pheasants in oil 3 to 4 minutes on each side or until well browned. Place in ungreased rectangular pan, 13x 9 x 2 inches, or in shallow roasting pan. Top and surround pheasants with mushrooms and carrots.
- Melt butter in 2-quart saucepan over medium heat. Add enough additional flour to remaining flour mixture to make 2 tablespoons. Stir flour mixture into butter. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and oregano. Pour evenly over pheasants.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes, spooning sauce in pan over pheasants once, until pheasants are tender and juice is no longer pink when centers of thickest pieces are cut. Remove pheasants from pan with slotted spoon. Stir sauce until smooth. Serve sauce with pheasants.
Nutrition Facts : Calories 740, Carbohydrate 18 g, Cholesterol 230 mg, Fiber 2 g, Protein 76 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 500 mg
PHEASANT A LA CRÈME
Number Of Ingredients 9
Steps:
- Roll pheasant in flour and brown in skillet in hot oil. Drain. Place pheasant in a casserole dish or 9 x 13 glass baking pan. Add chicken stock and shallots. Cover and bake at 350 degrees for 1 ½ hours. Add heavy cream, sherry, white wine, and salt. Cover and bake for another 1 ½ hours. This dish is very elegant and rich. The pheasant literally melts in your mouth. Enjoy!
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