Hunters Delight Pheasant

• 2 pheasants
• Salt and Pepper
• 6 oz. butter
• 2 tbsp. peanut oil
• 1 oz. brandy
• 1 med. onion, julienned
• 4 to 8 med. mushrooms, julienned
• 2 bay leaves
• Pinch or two of thyme
• Pinch of caraway seeds
• 1 cup white wine (Sauterne preferred)
• 1 to 1 1/2 cups half and half
• 2 cups sour cream
• Dash Worcestershire sauce
• Juice of 1/2 lemon
• Wild rice

Disjoint pheasant and split breast in half. Lightly season with salt and pepper and place in heavy skillet or deep pot. Brown on all sides in butter and peanut oil. Remove meat from skillet. Stir and add wine and half and half. Blend and simmer another 15 minutes.

Remove from heat; add sour cream and blend thoroughly. Add Worcestershire sauce and lemon juice and blend well. Place pheasant pieces and juices into sauce, return heat to low and simmer 1 hour.

Serve pheasant pieces with adequate sauce over rice, noodles, or dumplings.

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