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pheasant in mushroom cream sauce

(1 rating)
RevBJFriley avatar
Recipe by
Rev BJ Friley
@RevBJFriley
Vicksburg, MS

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

(1 rating)
method Convection Oven

Ingredients For pheasant in mushroom cream sauce

  • 1
    pheasant (1 & 1/2 - 2 pounds)
  • 1/2 c
    onion
  • 1 c
    fresh sliced mushrooms
  • 2 Tbsp
    butter or margarine
  • 3 oz
    cream cheese
  • 1 can
    (10 & 3/4 oz.) cream of mushroom soup
  • 1/4 c
    water
  • 2 Tbsp
    milk
  • 1/2 c
    carrot, shredded
  • 1 Tbsp
    parsley flakes
  • 1 tsp
    instant chicken bouillon

How To Make pheasant in mushroom cream sauce

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Salt and pepper pheasant and place in greased baking dish, skin side down. Bake at 350 degrees for 30 minutes.
  • 3
    Meanwhile, prepare mushroom cream sauce: Sauté onion and mushrooms in butter until tender. Add remaining ingredients and stir until smooth.
  • 4
    After pheasant has baked for 30 minutes, turn pheasant and add mushroom cream sauce. Cover and continue baking until tender.
  • 5
    Serve with wild rice.
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