Pheasant In Cream
- 1 pheasant cut in pieces
- 1 teaspoon monosodium glutamate
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 1 teaspoon paprika
- 1/4 cup sour (or sweet) cream - (to 1/2)
- 1/4 cup cooking fat
- 1 can mushrooms - (3 1/2 oz)
- 2 tablespoons chopped onion
Mix seasonings with flour. Dredge pieces of pheasant in seasoned flour, and, if convenient, allow them to (dry on a rack approximately 1/2 hour.
Heat 1/4-inch layer of cooking fat in skillet to 340 to 360 degrees, or until a drop of water just sizzles. Brown the pheasant pieces evenly and slowly in the heated fat. Avoid crowding the pieces in the skillet and turn them as necessary, using a kitchen tongs to avoid piercing the coating.
Allow 15 to 20 minutes for browning. Remove browned pieces from the skillet and place one layer deep in a shallow casserole. If desired, add mushrooms and chopped onion which has been browned in the fat in the skillet. Drizzle 1 to 2 tablespoons of sour or sweet cream (or 1 tablespoon butter and 1 tablespoon milk) over each of the browned pheasant pieces in the casserole.
Bake in a 325 degree oven 45 to 60 minutes or until fork tender. Do not cover young bird. An older bird may be baked covered until tender, then uncovered for 15 to 20 minutes to recrisp. If needed, turn once or twice during cooking so that the pieces cook and crisp evenly. Add more cream if the meat gets dry.
This recipe yields ?? servings.
Variations: When pheasant pieces are evenly browned, reduce beat in skillet (about 220 degrees). Cover and cook until fork tender (20 to 40 minutes). Add small portions of liquid at a time, and turn as necessary for uniform cooking. Uncover last 10 to 15 minutes to recrisp). If desired, prepare gravy with pan drippings. Sprinkle dehydrated onion soup generously over browning meat instead of using fresh chopped onion.