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Pheasant in Sour Cream

~ 2 pheasants, cut into frying pieces
~ flour
~ 1 tsp. thyme
~ salt & pepper
~ 1 stick butter
~ 1 medium onion, chopped
~ 1/2 lb. mushrooms, sliced
~ 2 cups sour cream
~ 1/2 cup chicken broth

Mix together the flour and thyme. Salt & pepper to taste.

Roll the pheasant in the flour and sauté in 6 tbsp. of the butter.

Remove the pheasant. Add the rest of the butter and sauté the onion and mushrooms.

Place the pheasant, onion and mushrooms in a casserole dish.

Stir the chicken broth and sour cream together. Pour over the pheasant.

Cover and bake at 350 degrees for 1 hour.

Serve with wild rice.


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