Gourmet Pheasant


  • 2 pheasants, cut in pieces
  • 1/4 cup butter or margarine
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 cup chopped onion
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  • 1 cup sliced fresh mushrooms
  • 1 can cream of mushroom soup
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1 Tbsp. minced parsley


Brown pheasant in butter in large skillet. Sprinkle with salt and pepper. Add onion and mushrooms; continue to brown until onion is golden brown and tender. Combine soup and water; add to pheasant. Cover. Simmer 1 1/2 hours until tender. Remove pheasant to heated platter. Slowly add the sour cream to the mixture in skillet. Heat thoroughly but do not boil. Serve over pheasant. Garnish with parsley. Serves 6.

By Robin from Washington, IA


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  • 1/2 cup flour
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1/8 tsp. pepper
  • 2 pheasants, cut in pieces
  • 1/4 cup butter
  • 1/4 cup chopped olives
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  • 1 cup water
  • 1/2 tsp. Worcestershire sauce


Coat meat with flour mixture. Brown in butter. Add olives, water and Worcestershire sauce. Cover lightly and simmer 45 minutes. Turn pheasant. Cover; simmer 45 minutes longer or until tender. Serve hot from skillet.

By Robin from Washington, IA

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