Tender Pheasant Recipe

Name: Tender Pheasant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/2 c. butter and 1/2 c. peanut oil; 1 tsp. salt; 2 pheasants or 4 breasts; 1 1/2 c. beef broth; 2/3 c. chopped onion; 1/4 lb. mushrooms, sliced; 1 tsp. Worcestershire sauce; 2 Tbsp. catsup; 2 Tbsp. flour; 1 c. sour cream; 1 Tbsp. chopped parsley

Servings: persons

1/2 c. butter and 1/2 c. peanut oil
1 tsp. salt
2 pheasants or 4 breasts
1 1/2 c. beef broth
2/3 c. chopped onion
1/4 lb. mushrooms, sliced
1 tsp. Worcestershire sauce
2 Tbsp. catsup
2 Tbsp. flour
1 c. sour cream
1 Tbsp. chopped parsley

1
Flour pheasant.
2
Brown in butter and oil.
3
Place in a casserole which can be placed on a burner.
4
Add broth.
5
Cook at a slow heat for 2 1/2 hours.
6
Saute onions and mushrooms in butter in browning pan.
7
Add Worcestershire sauce, catsup, 2 tablespoons flour and the broth you cooked the pheasant in.
8
Add sour cream last.
9
Do not boil.
10
Garnish with chopped parsley and serve over rice or pasta or potatoes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. butter and 1/2 c. peanut oil, 1 tsp. salt, 2 pheasants or 4 breasts, 1 1/2 c. beef broth, and more.

Yes, Tender Pheasant falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tender Pheasant

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