Pheasant Recipe

1      Reviews by:    George Jones   Pheasant Recipe is pheasant lightly seasoned with salt and pepper then browned in butter before placing in casserole dish with sliced potatoes and covering with sauce made of cream, apple cheese and soy sauce to bake this tasty pheasant recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:6 Nutrition facts:657 calories17.4 grams fat Print Preview Rate This Recipe Prep Time:   55 Minutes Cook Time:   50 Minutes Total Time:   1 Hour 45 Minutes

INGREDIENTS

• 1 Pheasant
• 1 to 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 8 medium peeled raw potatoes
• 1 to 1 1/2 teaspoons salt
• 3 tablespoons butter
• 3/4 cup heavy cream
• 1 ounce apple cheese
• 2 teaspoon soy sauce
• 1 large bunch parsley sprigs

DIRECTIONS

• Rinse and wipe the pheasant inside and outside. Season with salt and pepper, half inside and half outside. Brown the pheasant quickly all around in a frying pan in half the butter. Wrap in aluminum foil.
• Preheat the oven to 325°F.
• Cut the peeled raw potatoes in slices and fry them lightly on both sides in the remaining butter in the pan. Later add the rest of the butter. Sprinkle some salt over each round of potato slices before they are transferred to an ovenproof deep dish or casserole. Distribute the potato slices evenly on the bottom and up towards the edge of the casserole, place the pheasant in the middle and pour on the gravy from foil if there is any.
• Cover the casserole immediately. Put the casserole in the oven and roast the pheasant for about 30 minutes. Whip together cream, apple cheese and soy sauce. Taste and correct seasoning, adding more apple cheese if necessary.
• Pour the cream mixture on pheasant and potatoes when the casserole has been in the oven for 20 minutes. Serve dish straight from the oven with the pheasant cut in four portion sizes, and garnish with fresh parsley sprigs.

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