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Cook'n with Betty Crocker 
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Pheasant with Rosemary Cream Sauce |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pheasant with Rosemary Cream Sauce recipe on the web!!Prep: 30 min; Cook: 10 min; Bake: 1 hr 30 min _ pheasants (about 2 1/2 to 3 pounds each) ___ cup all-purpose flour ___ teaspoon seasoned salt ___ teaspoon pepper _ tablespoons vegetable oil _ (8-ounce) package whole mushrooms _ cups baby-cut up carrots _ tablespoon butter or stick margarine _ cup half and half ___ cup chicken broth _ tablespoons dry sherry or chicken broth _ tablespoon chopped fresh or 1/2 tsp dried rosemary leaves 1. Heat oven to 350°. 2. Cut each pheasant in half along backbone and breastbone from tail to neck with kitchen scissors. 3. Mix flour, seasoned salt and pepper in shallow bowl. Coat pheasant generously with flour mixture. Reserve remaining flour mixture. 4. Heat oil in 12-inch skillet over medium-high heat. Cook pheasant in oil 3 to 4 minutes on each side or until well-browned. Place in ungreased rectangular pan, 13 x 9 x 3 inches, or in shallow roaster. Top and surround pheasant with mushrooms and carrots. 5. Melt butter in 2-quart saucepan over medium heat. Add enough additional flour to remaining flour mixture to make 2 tablespoons. Stir flour mixture into butter. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sherry and rosemary. Pour evenly over pheasant. 6. Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes, spooning sauce in pan over pheasant once, until pheasant is tender and juice is no longer pink when centers of thickest pieces are cut. Remove pheasant from pan with slotted spoon. Stir sauce until smooth. Serve sauce with pheasant. NUTRITION FACTS: 1 Serving:; Calories 910 (Calories from Fat 460); Fat 51g (Saturated 18g); Cholesterol 285mg; Sodium 650mg; Carbohydrate 21g (Dietary Fiber 3g); Protein 95g % DAILY VALUE:; Vitamin A 100%; Vitamin C 12%; Calcium 22%; Iron 100% DIET EXCHANGES:; 1 Starch; 13 Lean Meat; 1 Vegetable; 2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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