Creamed Pheasant Or Chicken Eastern European Recipes

Steps:

• 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.

Steps:

• Fry pheasant in oil until brown.
• Take out of pan.
• To pan add flour and bouillon dissolved in 1/2 cup water.
• Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
• Add pheasant and bake at 350° until pheasant is tender.

Steps:

• Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

Steps:

• Place pheasant in a 9x9x2-inch baking dish.
• Mix soup, cider, Worcestershire sauce, onion, garlic and mushrooms; pour over pheasant.
• Sprinkle generously with paprika.
• Bake at 350°F for 1 1/2 to 2 hours, basting occasionally with sauce.
• After baking 1 hour, sprinkle with paprika again.

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

Steps:

• Wash chicken breasts and dip in melted butter.
• Combine flour and all seasonings in a small bowl.
• Dredge chicken in the flour mixture.
• Bake at 350 degrees for about 25 minutes in a convection oven or 35 minutes in a regular oven.

Steps:

• In a non stick pan add butter and melt then add onions do not brown just cook until transparent (5 minutes), then add mushrooms cook another 3 minutes.
• After mushrooms soak up all the butter add sour cream and dill, and then flavor with salt and pepper to taste.
• Bring to boil and then reduce to simmer and cook for 1 minute.

Steps:

• 1. Preheat oven to 300'degrees.shake together flour,salt,pepper in a large paper bag. put the pheasant in bag, shake well to coat it with the seasoned flour.
• 2. Heat oil in a large skillet over men high heat.Add pheasant brown it on all sides. Transfer the bird to a roasting pan and pour cream over bird .Add onion,garlic,thyme to roaster. Bake,covered for 2 1/2 hours.the pheasant is done when the juices run clear from a pierced thigh.Transfer pheasant to a carving board,carve the breast and separate the other pieces.
• 3. Arrange pheasant on a platter,pour remaining pan juices over,and serve.