Pheasant In Cream: The Best Pheasant In Cream Recipe from Cook'n

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	Pheasant In Cream

Serves: 4

Print this Recipe

   2 pheasant cut up, or 3 whole breasts
   3 tablespoons butter or margarine
   Salt and freshly ground pepper
   1/4 cup cognac or brandy
   2 cups whipped cream
   1 cup sour cream
   1 tablespoon flour
   Fresh parsley sprigs (optional)

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.

Pheasant In Cream comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!

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