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Print this Recipe    Phesant Cream

PHEASANT WITH CREAM SAUCE

1 (2 to 3 lb.) pheasant
flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic salt
peanut oil
3 Tbsp. chopped onion
1 c. chopped mushrooms
1/2 c. heavy cream

Cut pheasant into pieces. Roll in flour seasoned with salt, pepper,
paprika and garlic salt. Let set a few minutes. Brown pieces in
a skillet with about 1/2 -inch peanut oil or other fat, for about
15 minutes. Remove pheasant and put in large oven-top casserole.
In a separate pan, saute onion and mushrooms in a little oil until
wilted. Add to casserole and pour in up to 1/2 cup heavy cream over
pheasant pieces. Cook, covered, over medium low heat on top of the
stove for about 30 minutes, removing the cover after 15 minutes.
Turn pieces over twice during cooking and check to see when
fork-tender. Remove pheasant, onions and mushrooms to a warm platter.
Scrape up the drippings and make gravy. Serves 4.

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