PHEASANT IN SOUR CREAM
- One pheasant or more
- Salt and pepper
- 1 pint sour cream
- Olive oil
- 1 onion, chopped
- 1 box sliced mushrooms
- 1 chopped green or red bell pepper
Clean and wash pheasant; cut into quarters and marinate in buttermilk with added meat tenderizer.
Wash off buttermilk and wipe thoroughly.
Next dip in flour and brown gently in butter in a frying pan.
Deglaze pan with a small amount of water.
Place this with pheasant in a roasting pan and sprinkle with salt and pepper.
Put enough sour cream in pan to make its depth 1 inch and add 1/8 lb. of butter for each bird.(I always cook more than 1 bird at a time)
Cover and bake at 350 degrees F. for 3/4 hrs. or until bird is tender.
Add milk to sour cream as needed to maintain consistency.
Saute the onion & pepper and in olive oil.
Add to sour cream and cover birds before serving.