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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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