Ravenwood Lodge Recipes
 
Creamed Pheasant with Carmelized Onions
 

Ingredients

  • 2 Tbsp. butter or margarine 
  • 1 medium yellow onion, thinly sliced 
  • 1/4 cup extra-dry sherry 
  • 1/2 cup heavy cream 
  • 2 Tbsp. Dijon mustard 
  • 1/4 tsp. white pepper (optional 1/4 cup sliced button mushrooms) 
  • 2 boned pheasant breasts 
  • 1 plastic oven bag 
  • 1 Tbsp flour
 

1. In a large skillet, melt butter over medium heat and add onion slices, saute until golden brown, about 20 minutes. 

2. Preheat oven at 350. 

3. In small bowl combine sherry, cream, mustard, and pepper; stir and setaside. 

4. Coat inside of oven bag with flour; place pheasant breasts inside. 

5. Pour cream sauce and caramelized onions over pheasant and close the bag. 

6. Make four to six small slits in top of oven bag; place on cookie sheet and bake for 60 minutes.

Serves 2-3.