Pheasant in Sour Cream
  • 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
  1. Clean and wash pheasant; cut into quarters and marinate in buttermilk with added meat tenderizer.
  2. Wash off buttermilk and wipe thoroughly.
  3. Next dip in flour and brown gently in butter in a frying pan.
  4. Deglaze pan with a small amount of water.
  5. Place this with pheasant in a roasting pan and sprinkle with salt and pepper.
  6. 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)
  7. Cover and bake at 350 degrees F. for 3/4 hrs. or until bird is tender.
  8. Add milk to sour cream as needed to maintain consistency.
  9. Saute the onion & pepper and in olive oil.
  10. Add to sour cream and cover birds before serving.
My Daddy & Uncles were big bird hunters. Always came home with many to clean & cook.