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Pheasant in Cream Sauce

1 review
Total Time
Prep: 15 min. Bake: 1-1/2 hours

By Taste Of Home Editorial Team

Recipe by Julie Anderson

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 25, 2022

While it sounds fancy, this dish is easy to make. And if you don’t have pheasant available, you can substitute chicken for an equally delicious main course. —Julie Anderson, Wausau, Wisconsin

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Test Kitchen Approved

Pheasant in Cream Sauce

1 review
Prep Time 15 min
Cook Time 1 hour 30 min
Yield 3-4 servings

Ingredients

  • 1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1/2 cup apple cider
  • 1/3 cup chopped onion
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1/4 teaspoon dried tarragon
  • Paprika
Text Ingredients

Directions

  1. Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.
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