Pheasant Normandy
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lemon pepper
to taste |
*
|
| 2 | cups |
sherry
dry |
*
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lemon pepper
to taste |
*
|
| 473 | ml |
sherry
dry |
*
|
| 1 | x |
sour cream
|
*
|
Directions
Thoroughly clean and dry pheasants.
Season with salt, pepper, and lemon pepper.
Place in roaster and add sherry. Cover and bake in 350℉ (180℃). oven for 1 hour. Baste frequently. Add more sherry, if needed.
Remove lid and fill each bird with sour cream.
Return to oven.
Bake at 400℉ (200℃). for 30 minutes or until browned.
Serve with wild rice and mushrooms.
