pheasant baked with cream
(1 rating)
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On the semiarid western prairie from the middle of Kansas northward through Nebraska and the Dakotas,September means the start of pheasant season.
(1 rating)
yield
4 to 8
prep time
35 Min
cook time
2 Hr 20 Min
Ingredients For pheasant baked with cream
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1/2 cupall purpose flour
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1 tspsalt
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1 tspwhite pepper
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1 - 2 1/2to 3 pound whole pheasant,
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1/4 cupcanola oil
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1 cupheavy cream
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1large yellow onion,quartered
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4garlic cloves
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1 tspdried thyme
How To Make pheasant baked with cream
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1Preheat 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.
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2Heat 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.
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3Arrange pheasant on a platter,pour remaining pan juices over,and serve.
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