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Pheasant Normandy

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Submitted by jsramsay

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 2
EACH EACH PHEASANT *
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X LEMON PEPPER
to taste *
2 473
CUPS ML SHERRY
dry *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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