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Pheasant with Cream Sauce

~ 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

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!

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