Creamy Breast Pheasant



Breast of 4 pheasants (keep the other parts for soup)
2 onions diced finely
2 cup mushrooms sliced 
3 tbsp butter
2 cups flour
1/4 - 1/2 cup vegetable oil
paprika, salt and pepper to taste
16 oz. heavy whipping cream

Sauté onions and mushrooms with butter in a large fry pan until onions are transparent. In a mixing bowl add flour, salt, paprika, and pepper together, mix well. Add meat and coat well.

In a separate fry pan heat enough oil on medium heat to brown meat. Add meat and sear until brown. Add the meat to the vegetables and add 1 carton heavy whipping cream. Cover stirring often to prevent sticking until meat is done, about 20-30 minutes, The cream makes its own gravy.


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