Email to Cat      

Pheasant: Pheasant in Watsonville Cream

Source of Recipe


Sunset magazine



List of Ingredients



• 1 pheasant (about 2½ pounds, thawed if frozen), cut into quarters
  
• 3 Tbsp all-purpose flour
  
• 1 can (10¾ ounces) condensed cream of mushroom soup
  
• 1 can (10¾ ounces) condensed cream of chicken soup
  
• ½ cup apple cider
  
• 1 Tbsp Worcestershire sauce
  
• ½ cup finely chopped onion
  
• 3 cloves garlic, minced or pressed
  
• ¼ pound mushrooms, thinly sliced
  
• ¾ tsp paprika
  






Instructions



1. Rinse pheasant and pat dry. In a shallow 2- to 2½-quart casserole, stir together the flour, mushroom soup, chicken soup, cider, Worcestershire sauce, onion, garlic, mushrooms and paprika. Push pheasant down into sauce, and spoon some of the sauce over the meat.
   
   
2. Cover and bake in a 350° oven for 1 hour. Uncover and continue to bake until thigh is tender when pierced, 35 to 40 minutes longer. Baste frequently during baking.
   
   
3. Serve pheasant from the casserole, or transfer to platter. Skim off and discard any fat; serve sauce in a small bowl to add, to taste.
   
   Makes 4 servings.