Posted 3/10/2003

Pheasant In Sour Cream

2-½ lb. Pheasant, cut into serving sized pieces

Salt and pepper to taste

1 cup sour cream

2 sprigs parsley, chopped

½ small onion, chopped

4 tbsp. Flour

2 pinches tarragon

½ cup white wine

Paprika

Dredge the pheasant pieces in flour.  Melt butter in a large skillet, and then sauté the pheasant with onion wine and butter seasoned with salt and pepper.  Remove pheasant and place in open roasting pan.  Mix the onions and sour cream and spread evenly over the pheasant.  Generously sprinkle paprika over mixture.  Bake at 350 degrees for 1-½ hours. Sour cream mixture will help retain moisture in the bird.

Makes 4 servings