This looks like it should freeze okay.
- 1 pheasant, cut in serving size pieces
- 1 (10-1/2 oz.) can cream of mushroom soup
- 1/2 cup sour cream
- 1 teaspoon instant chicken bouillon
- 1/4 cup water
- 1 teaspoon tarragon leaves
- 1 teaspoon parlsey flakes
- 1/4 cup chopped onion
- 2 tablespoons butter
- 1 1/2 tablespoons sherry
- 1-2 tablespoons water
Combine soup, sour cream, tarragon, parsley,and sherry. Heat 1/4 cup water to boiling; add chicken bouillon and mix until dissolved. Add to soup mixture.
Saute onions in butter until tender. Add to soup mixture. Mix together; add enough of the remaining water to make sauce thin enough to pour.
Pour sauce over pheasant pieces in flat casserole dish. Cover with foil and bake at 350 degrees F. until almost done.
Remove foil and cook uncovered until pheasant is tender and sauce thickens slightly. Serve with noodles. Makes 4 servings.
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Source: 500 Wild Game and Fish Recipes
Submitted By: Linda Wilson
Pheasant in Cream Sauce