Pheasant in Mushroom Sauce


  • 3 pheasants
  • 2 cups sliced mushrooms
  • 1/2 cup green onions with tops
  • 1/2 cup butter
  • 2 cups chicken brown
  • 1 1/2 cups water
  • Ad
  • 2 Tbsp. lemon juice
  • paprika
  • salt
  • flour
  • black pepper


Saute mushrooms and onions in butter until light brown. Remove from butter; add pheasants that have been cut into serving pieces; seasoned with salt, paprika. and dusted in flour. Brown in the butter, adding more butter if necessary. Cover with mushrooms, onions, water, lemon juice, chicken broth, and season all with pepper. Cover and simmer 1 hour or until tender. 6-8 servings

By Robin from Washington, IA


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