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OHIO CLASSICS: FAVORITE PHEASANT RECIPES FROM THE BUCKEYE STATE
Herbed Pheasant Rose
Richard & Beth Ann Moser - Derby, Ohio
Course:Main Entrée
Servings:3-4
Ingredients & Instructions:
4 pieces pheasant
¼ teaspoons garlic salt
¼ teaspoons paprika
3 tablespoons flour
2-3 tablespoons shortening
¼ teaspoon rosemary & basil
½ cup California Rose wine
½ cup commercial sour cream
Brown on both sides in hot shortening. Sprinkle with herbs, add wine, cover and cook slowly until tender. Skim any excess fat from liquid in pan. Thicken liquid in pan with 1 teaspoon cornstarch mixed with water. Stir in sour cream.
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