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Creamed Pheasant (or Chicken) Eastern European

Creamed Pheasant (or Chicken) Eastern European

Cooking Time

Preparation Time : 0

Cook Time : 30

Total Time : 30

Ingredients

Serves 4

  • 2lbs pheasants (or chicken)

  • 1 onion (diced)

  • 2tablespoons canola oil

  • 2tablespoons flour

  • 1cup milk

  • 1 (12 ounce) container sour cream

  • 1tablespoon paprika

  • 1tablespoon parsley or 1 tablespoon dill

  • salt

  • pepper

Directions

  • 01

    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.

  • 02

    Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.

  • 03

    Bring to boil and then reduce heat and simmer.

  • 04

    Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.

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