Pheasant in Spiced Sour Cream
Yield
4 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
cut up |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
butter
|
*
|
| 8 | ounces |
sour cream
|
|
| 16 | ounces |
water
|
|
| 1 | x |
worcestershire sauce
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | dash |
basil
sweet |
*
|
| 1 | dash |
rosemary leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
cut up |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
butter
|
*
|
| 231.2 | ml/g |
sour cream
|
|
| 462.4 | ml/g |
water
|
|
| 1 | x |
worcestershire sauce
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | dash |
basil
sweet |
*
|
| 1 | dash |
rosemary leaves
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Dust pieces of pheasant with flour and brown in butter.
Mix sour cream and water.
Add remaining ingredients to sour cream mixture.
Pour sour cream mixture in a covered roaster and add pheasant.
Steam for several hours at 325℉ (160℃) until tender.
