Pheasant in Mushroom Cream Sauce
CATEGORIES
INGREDIENTS
  • 1 pheasant (1 & 1/2 - 2 pounds)
  • 1/2 cup onion
  • 1 cup fresh sliced mushrooms
  • 2 Tbsp butter or margarine
  • 3 oz cream cheese
  • 1 can (10 & 3/4 oz.) cream of mushroom soup
  • 1/4 cup water
  • 2 Tbsp milk
  • 1/2 cup carrot, shredded
  • 1 Tbsp parsley flakes
  • 1 tsp instant chicken bouillon
DIRECTIONS
  1. 1 Salt and pepper pheasant and place in greased baking dish, skin side down. Bake at 350 degrees for 30 minutes.
  2. 2 Meanwhile, prepare mushroom cream sauce: Saute onion and mushrooms in butter until tender. Add remaining ingredients and stir until smooth.
  3. 3 After pheasant has baked for 30 minutes, turn pheasant and add mushroom cream sauce. Cover and continue baking until tender.
  4. 4 Serve with wild rice.