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Pheasant in Cream

Ingredients

• 1 pheasant, cut in pieces
• 1 tsp. monosodium glutamate
• 1/4 cup flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. paprika
• 1/4 to 1/2 cup sour (or sweet) cream
• 1/4 cup cooking fat
• 1 3-1/2 oz. can mushrooms (optional)
• 2 Tbsp. chopped onion (optional)

Cooking Instructions

Mix seasonings with flour. Dredge pieces of pheasant in seasoned flour, and, if convenient, allow them to (dry on a rack approximately 1/2 hour. Heat 1/4-inch layer of cooking fat in skillet to 340-360° F, or until a drop of water just sizzles. Brown the pheasant pieces evenly and slowly in the heated fat. Avoid crowding the pieces in the skillet and turn them as necessary, using a kitchen tongs to avoid piercing the coating.

Allow 15 to 20 minutes for browning. Remove browned pieces from the skillet and place one layer deep in a shallow casserole. If desired, add mushrooms and chopped onion which has been browned in the fat in the skillet. Drizzle 1 to 2 tablespoons of sour or sweet cream (or 1 Tbsp. butter and 1 Tbsp. milk) over each of the browned pheasant pieces in the casserole.

Bake in a 325°F oven 45-60 minutes or until fork tender. Do not cover young bird. An older bird may be baked covered until tender, then uncovered for 15 to 20 minutes to recrisp. If needed, turn once or twice (hiring cooking so that the pieces cook and crisp evenly. Add more cream if the meat gets dry.

Variations

• When pheasant pieces are evenly browned, reduce beat in skillet (about 220° F). Cover and cook until fork tender (120-40 minutes). Add small portions of liquid at a time, and turn as necessary for uniform cooking. Uncover last 10-15 minutes to recrisp). If desired, prepare gravy with pan drippings.
• Sprinkle dehydrated onion soup generously over browning meat instead of using fresh chopped onion.

A popular method for preparing pheasant, this recipe may be used for older birds, and the young birds, too.

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