6 pheasant breast halves
Butter and vegetable oil
Flour with salt and pepper
1/2 c. onion
1/2 c. celery (optional)
1/2 c. mushrooms (optional)
Garlic seasoning to taste
1 can cream of mushroom soup
8 oz. chicken broth
2 c. sour cream
1/2 c. white wine
After the vegetables are cooked through, add soup, chicken broth and simmer.
Add sour cream, yes 2 cups!!! I have NEVER used a 16 oz. container of sour cream in anything….maybe this is why it has been requested as a weekly dish.
Pour over pheasant - cover and bake at 325 degrees for 1 1/2 hours.
Add wine to sauce and return to oven for 15 minutes.
Please serve with some sort of vegetable so you can mentally feel better about all of the sour cream!!
What I would do next time:
Saute minced garlic with the onions and mushrooms vs. garlic "seasoning"
A special thanks to my favorite hunters, my FAVORITE pictured in the middle, that braved the South Dakota temperatures to bring home tasty birds!!