Pheasant in Sour Cream


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

My Daddy & Uncles were big bird hunters. Always came home with many to clean & cook.


Ingredients You'll Need

One pheasant or more
Flour
Salt and pepper
Butter
1 pint sour cream
Olive oil
1 onion, chopped
1 box sliced mushrooms
1 chopped green or red bell pepper


Directions

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.


Questions, Comments & Reviews



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