Serves: 4
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.
This Pheasant with Rosemary Cream Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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