Pheasant with Cream Sauce

Ingredients

• 1 pheasant cut into serving pieces
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp paprika
• 1/2 tsp garlic salt
• oil
• 1/4 cup chopped onion
• 2 cans (4oz) mushrooms, drained
• 1/2 cup heavy cream

Instructions

Mix the flour, salt, pepper, paprika and garlic salt together.

Roll the pheasant pieces in the flour and let set for 5 minutes.

In a skillet, heat about 1/2 inch of oil. Add the pheasant and brown on both sides, approx. 15 minutes.

Remove the pheasant and place in a large stove top casserole dish.

In a sauce pan, saute the onion and mushrooms in a little oil for 5 - 8 minutes.

Pour the mushroom mixture over the pheasant and add the cream.

Cover and cook over medium low heat for 15 minutes turning the pheasant over a couple of times.

Uncover and cook another 15 minutes turning the pheasant over. Check to see when the pheasant is fork tender.

Remove the pheasant, onion and mushrooms to a warm platter.

Use the pan drippings to make gravy.

Serve and Enjoy!