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Ingredients Jump to Instructions ↓

  1. 6 Bacon - (6 to 7) - cooked, crumbed

  2. 1 Pheasant - cut in pieces

  3. 3/4 cup 46g / 1.6oz Flour

  4. 2 1/2 teaspoons 12ml Dry mustard

  5. 1 1/2 teaspoons 7 1/2ml Thyme

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  7. 1 1/2 teaspoons 7 1/2ml Salt

  8. 3/4 cup 177ml Chicken broth

  9. 8 cups 500g / 17oz Onions - chopped (large)

  10. 1/4 lb 113g / 4oz Mushrooms - sliced

  11. 3 teaspoons 15ml Butter

  12. 2 1/2 cups 592ml Sour cream

  13. 1/4 cup 59ml Sherry

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Fry bacon until crisp and crumble, set aside. Roll the pheasant pieces in the flour mixed with mustard, thyme, pepper, and salt, using all of the flour mixture if possible, and brown the pieces over medium heat. Add the chicken broth, cover, and simmer until the all pieces seem tender, about 15 minutes. While the pheasant is simmering, saute the onion, mushrooms in butter and set aside. When the pheasant pieces are done, thoroughly stir in the sour cream, onion, and mushrooms. Simmer for 5 minutes without letting mixture boil. After 5 minutes, stir in the sherry, bacon and the pheasant pieces. Simmer until the pheasant is heated again. This recipe yields 6 servings.

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