Breast of Pheasant

C.M. Russell Museum Cookbook, p. 197

2 cleaned pheasants, cut up

¼ cup margarine

2 Tbsp. canola oil (add more if necessary during saute time)

1 tsp. Lawry’s seasoned salt

¾ tsp. garlic powder

½ tsp. poultry seasoning

Saute pheasant mixed with above ingredients over medium heat 15 to 20 minutes or until golden brown. 

So I radically misinterpreted the instructions and I just cut the breasts off of the bone to saute. Slightly less meat that way, but they were cooked in like five minutes!

Reserve drippings.

SAUCE:

½ can mushroom soup

½ cup sour cream

½ cup white wine

Saute drippings

Combine all ingredients and blend until smooth. Pour over pheasant; bake at 325F for 45 minutes or until tender.

So satisfying to pour.

Variation: Sauce can be used with breast of duck, substituting red wine.

Serve it over rice so none of that tasty sauce goes to waste!

My Rating: 4/5 "Really nice savory sauce. My partner doesn't always enjoy the kinda gamey flavor of pheasant, but when it's seasoned like this you don't even get a whiff of that vibe. It's a little salty for me, but it's still a well-blended combination of flavors!"