Pheasant In Cream Recipes

CREAMED PHEASANT

Steps:

• Fry pheasant in oil until brown.
• Take out of pan.
• To pan add flour and bouillon dissolved in 1/2 cup water.
• Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
• Add pheasant and bake at 350° until pheasant is tender.

PHEASANT IN CREAM SAUCE

Steps:

• 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 (OR CHICKEN) EN CREME

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.

CREAMY PHEASANT OVER NOODLES

Steps:

• Bone pheasant and dice into bite-sized chunks.
• Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
• Mix together mushroom soup, worcestershire sauce and milk until smooth.
• Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
• While pheasant is cooking boil noodles til done, drain and keep warm.
• Serve pheasant over hot noodles.

TENDER PHEASANTS

Steps:

• Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

SOUTHERN FARM RECIPE FOR CROCK POT(QUICK AND EASY)

Steps:

• wash and dry pheasants in cold water, repeat this step twice.
• cut up potatoes, carrots, onions into your preferred size.
• put one can of cream of mushroom in bottom of crock pot.
• place pheasant in crock pot.
• place your seasoning and vegetables in crock pot.
• put the second can of cream of mushroom on top of everything.
• place cooker on low and cook for 6-8 hours.
• stir occasionally.
• 1 hour before serving take pheasant out and debone.
• place deboned meat back in crock pot for 1 hour.
• serve and enjoy.

PHEASANT WITH OREGANO CREAM SAUCE

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.