Creamed Pheasant Or Chicken Eastern European Recipes

CREAMED PHEASANT (OR CHICKEN) EASTERN EUROPEAN

Creamed Pheasant (Or Chicken) Eastern European image

I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.

Provided by Huskergirl

Categories Pheasant

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs pheasants (or chicken)
1 onion (diced)
2 tablespoons canola oil
2 tablespoons flour
1 cup milk
1 (12 ounce) container sour cream
1 tablespoon paprika
1 tablespoon parsley or 1 tablespoon dill
salt
pepper

Steps:

In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
Bring to boil and then reduce heat and simmer.
Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.

Nutrition Facts : Calories 734.8, Fat 49.4, SaturatedFat 19.8, Cholesterol 209.2, Sodium 170.2, Carbohydrate 13.4, Fiber 1.2, Sugar 1.5, Protein 57.3

CREAMED PHEASANT

Creamed Pheasant image

Make and share this Creamed Pheasant recipe from Food.com.

Provided by Charlotte J

Categories Pheasant

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 pheasant
2 tablespoons oil
2 tablespoons flour
2 teaspoons chicken bouillon
1/2 cup water
1 can cream soup (celery, chicken or mushroom)
1 cup sour cream
2 cups half-and-half
1 cup water
salt and pepper

Steps:

Fry pheasant in oil until brown.
Take out of pan.
To pan add flour and bouillon dissolved in 1/2 cup water.
Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
Add pheasant and bake at 350° until pheasant is tender.

PHEASANT IN CREAM SAUCE

Pheasant in Cream Sauce image

While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 3-4 servings.

Number Of Ingredients 10

Ingredients

1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) sliced mushrooms, drained
1/2 cup apple cider
1/3 cup chopped onion
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried tarragon
Paprika

Steps:

Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

Nutrition Facts :

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