Due to transit delays across the United States with ALL transit providers we are still only shipping air to ensure delivery of your goods. These delays are expected to continue on throughout the rest of this 2020 year.  Please still allow time for your order to process and order early for any special times. We are running 1.5-2 weeks behind so please be patient as we are working as fast as we can and we are just a small company. 2nd day air or overnight does not mean your order will get to you in 1-2 days of placing the order. They still go out in the order they are received in. Orders have already exceeded holiday level. Thank you

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Pheasant with Cream Sauce

Pheasant with Cream Sauce

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1 pheasant cut into serving pieces
1 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic salt
oil
1/4 cup chopped onion
2 cans (4oz) mushrooms, drained
1/2 cup heavy cream

Mix the flour, salt, pepper, paprika and garlic salt together.
Roll the pheasant pieces in the flour and let set for 5 minutes.
In a skillet, heat about 1/2 inch of oil.
Add the pheasant and brown on both sides, approx. 15 minutes.
Remove pheasant and place in a large stove top casserole dish.
In a sauce pan saute' the onion and mushrooms in a little oil for 5 - 8 minutes.
Pour the mushroom mixture over pheasant and add the cream.
Cover and cook over medium low heat for 15 minutes turning pheasant over a couple of times.
Uncover and cook another 15 minutes turning the pheasant over.
Check to see when the pheasant is fork tender.
Remove the pheasant, onion and mushrooms to a warm platter.
Use the pan drippings to make gravy.

 
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