Pheasant in Cream

Title: Pheasant in Cream

Category: Game and Wild Birds

Cuisine: American

Servings: 6

Ingredients

• 2 1.5 to 2-pound ready-to-cook pheasants, quartered
• all-purpose flour
• 3 tablespoons butter or margarine
• 2 tablespoons salad oil
• 1/2 cup diced onion
• 1 tablespoon salt
• 2 teaspoons paprika
• 1/4 teaspoon pepper
• 1.5 cups half-and-half

Instructions

ABOUT 2 HOURS BEFORE SERVING:

Preheat oven to 350°F. On waxed paper, coat pheasant with about 1/2 cup flour. In 10-inch skillet over medium heat, in hot butter or margarine and salad oil, cook pheasant until browned on all sides, removing pieces to shallow 2-quart baking pan as they are browned. Pour off all but 2 tablespoons drippings from skillet; add one and cook until tender, about 5 minutes.

Stir 3 tablespoons flour, salt, paprika, and pepper into onion until blended. Gradually stir in half-and-half and cook, stirring constantly, until mixture is thickened; pour over pheasant. Cover and bake 1 hour or until fork-tender. Remove pheasant to warm platter; stir sauce until smooth and pour over pheasant.