Pheasant En Creme
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- 1 pheasant, quartered
- 1 (10 1/2 ounce) can cream of chicken soup
- 1/2 cup apple cider
- 4 teaspoons Worcestershire sauce
- 3/4 teaspoon salt (optional)
- 1/3 cup chopped onions
- 1 clove garlic, minced
- 1 (3 ounce) can sliced mushrooms, drained
Place pheasent in a 9X9X2 inch baking dish.
Mix soup, cider, Worchestershire sauce, onion, garlic and mushrooms; pour over pheasant.
Sprinkle generously with paprika.
Bake@ 350F for 1 1/2 to 2 hours, basting occasionally with sauce.
After baking 1 hour, sprinkle with paprika again.