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Pheasant in Cream Sauce

5 | 1 Reviews
Total Time:Prep: 15 min. Bake: 1-1/2 hours

By Taste Of Home Editorial Team

Recipe by Julie Anderson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

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

TEST KITCHEN APPROVED

Pheasant in Cream Sauce

5 | 1 Reviews Add your review
Yield:3-4 servings
Prep:15 min
Cook:1 hour 30 min
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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
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Directions

  1. 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.
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