Creamed Pheasant (Or Chicken) Eastern European

Ingredients

• 2 lbs pheasants (or chicken)
• 1 onion (diced)
• 2 tablespoons canola oil
• 2 tablespoons flour
• 1 cup milk
• 1 (12 ounce) container sour cream
• 1 tablespoon paprika
• 1 tablespoon parsley or dill
• salt
• pepper

Directions

1. 1

   In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.

2. 2

   Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.

3. 3

   Bring to boil and then reduce heat and simmer.

4. 4

   Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.