Pheasant: Pheasant in Sour Cream

posted by Angel 10-31-100 12:53 PM

Pheasant in Sour Cream

1 large or 2 small pheasants -- cut into serving pieces
1/2 cup butter or margarine
1 1/2 oz. brandy
1/2 cup milk
1 cup sour cream
2 oz. white wine
1 large onion -- chopped
1/2 to 1 cup Cheddar cheese
3/4 cup flour (approximately)
1/4 tsp. salt
1/8 tsp. pepper


Shake each piece of pheasant in bag of flour, salt and pepper. Brown meat in margarine or butter. When pheasant is browned, pour brandy over pheasant and light it with a match. Extinguish flame by adding the milk, sour cream and white wine.

Place all contents in covered casserole and put in 450 F. oven until it bubbles. Remove from oven and add onion. Return cover and place back in oven for 1 hour at 350 F. Add cheese on top. Return to oven, uncovered, and bake until cheese is bubbling, about 30 minutes.

Serve with lightly buttered Kluski noodles, sprinkled with parsley.

Canned fruit or fruit salad can also be served.

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