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Print this Recipe    Poached Pheasant

POACHED PHEASANT IN CREAM

1 pheasant, cleaned and dressed
1 qt. half and half cream
1 pt. sour cream
salt and pepper

Split breast and disjoint legs of bird. Put the pieces of pheasant
into the top of a double boiler and over with the one quart half
and half cream. Bring water in lower part of pan to boil and then
lower heat to simmer the water. Poach for fifteen minutes. Remove
pheasant to a hot platter. Add one pint sour cream, one teaspoon
salt and freshly ground pepper to cream in top of double boiler.
Heat thorough- ly over simmering water, stirring occasionally. (Do
not allow to stand over boiling water, it will separate.) Pour
sauce over pheasant and garnish with parsley. Serve with wild rice
and Spinach Salad a la Safari South for a great meal.

This recipe is easily doubled or quadrupled, depending on the size
or number of your double boilers. Just make sure the meat is covered
with the cream and after the water boils, turn to simmer and poach
for 15 minutes. Increase the amount of seasonings and sour cream
accordingly. The sauce should be of a medium thick consistency.

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