Serves: 4
Total Calories: 601
Remove skin from meat. In a large skillet over medium-high heat brown pheasants in butter or margarine sprinkle with salt and pepper to taste.
In a small saucepan warm cognac or brandy over low heat pour into skillet. Ignite cognac or brandy stir to blend with juices in the pan. Spoon juices over meat. Pour in whipping cream cover. Over low heat* simmer for 50 to 60 minutes or until tender, basting and turning meat frequently. Remove meat from skillet cover and keep warm.
In a small bowl mix sour cream and flour. Heat pan drippings stir in sour cream mixture and simmer until sauce thickens. Taste or additional seasoning. Return meat to skillet and heat through.
Serve on a heated platter garnish with optional parsley.
* Can be baked, covered, in a preheated 350° F. oven, if desired.
This Pheasant In Cream recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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