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Creamed Pheasant (or Chicken) Eastern European

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Creamed Pheasant (or Chicken) Eastern European

Description

I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.

Cooking Time

Preparation Time :0 Min

Cook Time : 30 Min

Total Time : 30 Min

Ingredients

Serves : 4
  • 2 pheasants
  • 1 onion
  • 2 canola oil
  • 2 flour
  • 1 milk
  • 1 sour cream
  • 1 paprika
  • 1 parsley
  • salt
  • pepper

Directions

  • In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
  • Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
  • Bring to boil and then reduce heat and simmer.
  • Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.
Huskergirl

Huskergirl

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#Tags

nveg