Attention: If your temperatures in your area have exceeded 80 degrees or your order contains RAW items, please note that we will automatically change your shipping method from 2nd Day Air to Overnight Air, if you have not picked accordingly. Shipping will then be adjusted on your invoice sheet. Thank you for your understanding as we are trying to protect your product while the heat climbs and transit services are still experiencing delays. Shipping days will only be Monday - Wednesday in case of needing a buffer day. All orders still go out in the order that they are received in.

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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
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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