Wild Game Recipes
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Upland Game Bird Recipes: Pheasant: Hunters Pheasant
  • 2 pheasants
  • 6 oz. butter
  • 2 tbsp. peanut oil
  • 1 med. onion, chopped
  • 4 to 8 med. mushrooms, chopped
  • 2 bay leaves
  • Pinch of thyme
  • 1 cup white wine
  • 1 1/2 cups half and half
  • 2 cups sour cream
  • 1/4 tsp Worcestershire sauce
  • 1/2 Tbsp lemon juice
  • Rice
  • Salt and pepper

Disjoint pheasant and split breast in half. Lightly season with salt and pepper and place in heavy skillet or deep pot. Brown on all sides in butter and peanut oil. Remove meat from skillet.

Stir and add wine and half and half. Blend and simmer another 15 minutes.

Remove from heat; add sour cream and blend thoroughly. Add Worcestershire sauce and lemon juice and blend well. Place pheasant pieces and juices into sauce, return heat to low and simmer 1 hour.

? Servings.