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| | | Pheasant in Cream Sauce | Favorite of Ben Chargin - Akron, Ohio
| | Course: | Main Entrée | | Servings: | 3-4 | |
Ingredients & Instructions:
1 pheasant
1 can condensed cream of mushroom
½ cup apple cider
1/3 cup chopped onion
4 teaspoons Worcestershire sauce
½ teaspoon salt
1 garlic clove
¼ teaspoon dried tarragon
Place pheasant in a ungreased baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1 ½ hours or until a meat thermometer reads 180°, basting occasionally. Sprinkle again with paprika before serving.
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