Creamed Pheasant (Or Chicken) Eastern European

Recipe by Huskergirl
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
  • Bring to boil and then reduce heat and simmer.
  • 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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