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Nutrition Facts
Serving Size 1 (418g) Recipe makes 4 servings
Calories 734
Calories from Fat 444		(60%)
Amount Per Serving		%DV
	Total Fat 49.4g	76%
	Saturated Fat 19.8g	98%
	Monounsaturated Fat 20.0g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.0g
Cholesterol 209mg		69%
Sodium 170mg		7%
Potassium 862mg		24%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 1.2g	4%
	Sugars 1.5g
Protein 57.3g		114%
detailed view... how is this calculated?

Creamed Pheasant (Or Chicken) Eastern European

Recipe #305215 | 30 min |

⁽²⁾ RATE IT NOW Print Recipe

By: Huskergirl
May 28, 2008

I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.

SERVES 4 (change servings and units)

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
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
Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
3
Bring to boil and then reduce heat and simmer.
4
Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.

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Featured Reviews for This Recipe

From: Chef #1323760

On Jul 14, 2009

After reading the 2 reviews on this recipe I thought I would add a little more flavour. To the original ingredients I added a chorizo (bacon would be good as well), a chicken stock cube, mushrooms, garlic and about 1tbs lemon juice and approx 1 cup water. I think this recipe would also work very well by replacing all the milk with water. It was very tasty.

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From: Geekgoddess24

On Apr 1, 2009

The ingredient list asks for 1 onion and 1 Tbs of paprika, but within the actual receipe those two items weren't mentioned. I figured that maybe it was just forgotten in the directions and added them in. Ugh, the taste was pretty bland, only after adding salt was it editable. I would avoid.

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From: majestikjewel

On Nov 2, 2008

This recipe is easy to prepare however, I had to make more gravy because there was not enough just from the drippings. Pheasant does not produce a lot of juice and the oil alone was not enough. The taste was plain so I added some garlic powder when I was cooking the pheasant the next time I made this, it was awesome. Overall this was an easy, fun and yummy recipe.

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