Pheasant in Sour Cream

• 2 pheasants, cut into frying pieces
• Flour
• 1 tsp. thyme
• Salt & pepper
• 1 stick butter
• 1 medium onion, chopped
• 1/2 lb. mushrooms, sliced
• 2 cups sour cream
• 1/2 cup chicken broth

Mix together the flour and thyme. Salt & pepper to taste. Roll the pheasant in the flour and sauté in 6 tbsp. of the butter. Remove the pheasant. Add the rest of the butter and sauté the onion and mushrooms. Place the pheasant, onion and mushrooms in a casserole dish. Stir the chicken broth and sour cream together. Pour over the pheasant. Cover and bake at 350 degrees for 1 hour. Serve with wild rice.

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