Roasted Pheasant in Cream
Prep: 15 min
Cook: 240 min
Total: 255 min
Serves: 4
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Tender and succulent, this roasted pheasant is enveloped in a velvety cream sauce that elevates its gamey flavor to new heights. Perfectly seasoned and slow-cooked, each bite offers a delightful contrast of crispy skin and luscious sauce, making it an impressive centerpiece for a cozy family gathering or a special celebration. Serve it alongside roasted vegetables or fluffy mashed potatoes to soak up every drop of that irresistible cream.
Ingredients
Ingredients
- 2 - Pheasant - Disjointed
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - All-Purpose Flour
- 1 - Cooking Oil
- 1 Cup Cream (or Half And Half)
Directions
Directions
- Season pheasant with salt and pepper; dredge in flour.
- Pour in enough cooking oil to generously cover bottom of heavy skillet; brown pheasant in oil.
- Place browned pieces in roaster; add enough water to cover bottom of roaster.
- Bake, covered, in 275-degree oven for 3 hours.
- Stir in cream; bake for 1 hour longer, adding more cream, if needed.
Nutrition
Per serving · 4 servingsCalories
550
Fat
40 g
Saturated fat
20 g
Carbohydrates
10 g
Sugar
1 g
Fiber
0 g
Protein
40 g
Sodium
300 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 - Pheasant - Disjointed
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - All-Purpose Flour
- 1 - Cooking Oil
- 1 Cup Cream (or Half And Half)
