Our Favorite Recipe
Pheasant in Cream & Sherry
(submitted by: Rick & Judy - Lake Vermilion, MN)

2 pheasants (de-boned and cut into pieces)
3-4 cloves garlic (sliced or chopped)
1 1/2 cup chicken stock
1 cup sherry
1 cup heavy cream
1 cup sliced mushrooms

To prepare:
Saute garlic in 2 Tbsp butter, add pheasant pieces and brown lightly.
Add stock and sherry, salt & pepper to taste, simmer - reducing liquid by 1/3.
Add mushrooms and heavy cream, simmer about 10 minutes until sauce begins
to thicken slightly. Serve over white rice or garlic mashed potatoes.

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Udovich Guide Service
12545 Willow River Rd Greaney, MN 55771
(218) 787-2375