Pheasant in Mushroom Cream Sauce Recipe

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With a creamy but light mushroom base, the pheasant becomes tender textured and flavor-enhanced from the sauce. The sauce then becomes a nice complement as a topping for the sliced meat.
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Servings:
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Ingredients
  • 1 pheasant
  • 10 ounces can, cream of chicken and herbs soup
  • 1/2 cup white wine
  • 1 tablespoon Worcestershire sauce
  • 4 ounces can, mushrooms whole or sliced
  • 1 medium onion, chopped
  • 1 clove garlic, sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper, coarsely ground
Container: 9 inch square baking dish
Directions
PREP
30 mins
COOK
1.5 hrs
READY IN
2 hrs
  • Preheat oven to 350ยบ F.
  • Prepare the pheasant by washing and patting it dry with paper towels.
  • Combine soup with white wine and Worcestershire sauce, mixing well to become a mushroom sauce base. Add salt, pepper, onion, garlic, and mushrooms to the base and stir together.
  • Lightly coat the baking dish with cooking spray.
  • Place whole pheasant in baking dish. Pour mushroom sauce over the pheasant and sprinkle pheasant generously with paprika.
  • Bake for 1-1/4 to 1-1/2 hours, or until meat is moist and tender. After 3/4 hour, baste pheasant with mushroom sauce in pan.
  • Serve mushroom sauce as a topping over the slices of meat.
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