Creamed Pheasant Or Chicken Eastern European Recipes

CREAMED PHEASANT

Steps:

• Fry pheasant in oil until brown.
• Take out of pan.
• To pan add flour and bouillon dissolved in 1/2 cup water.
• Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
• Add pheasant and bake at 350° until pheasant is tender.

PHEASANT IN CREAM SAUCE

Steps:

• Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

PHEASANT (OR CHICKEN) EN CREME

Steps:

• Place pheasant in a 9x9x2-inch baking dish.
• Mix soup, cider, Worcestershire sauce, onion, garlic and mushrooms; pour over pheasant.
• Sprinkle generously with paprika.
• Bake at 350°F for 1 1/2 to 2 hours, basting occasionally with sauce.
• After baking 1 hour, sprinkle with paprika again.

EASTERN EUROPEAN BAKED CHICKEN

Steps:

• Wash chicken breasts and dip in melted butter.
• Combine flour and all seasonings in a small bowl.
• Dredge chicken in the flour mixture.
• Bake at 350 degrees for about 25 minutes in a convection oven or 35 minutes in a regular oven.

CREAM OF SHERRY PHEASANT OR PARTRIDGE

Steps:

• 1. Quarter pheasant using a heavy knife: cut through back just ahead of the thighs. Split thighs along one side of the backbone. Carefully cut back from the wings and breast and discard. Find the keelbone at the center of the breast. Place knife flush along one side of the keelbone and spit breast lengthwise. For partridge, follow same procedure, but use two birds and leave breasts whole.
• 2. Dredge poultry pieces in dry mix, then the wet bath, then dry mix again. Place breaded pieces on a large plate.
• 3. Heat 3 tbsp butter in a large skillet (preferably cast iron), over medium heat. When butter bubbles, add poultry pieces. Cook bone side up for 5 minutes, covering pan with a tight lid (glass is best). Avoid searing breading. Add mushrooms and onion, rotate poultry with tongs, and continue to brown the bone side for 5 min, covered. Add sherry, return lid.
• 4. Reduce heat to simmer for 25-30 minutes, covered. Deeply prick a thick piece of meat to test doneness. If juice runs clear, it is done. During this time, add chicken broth sparingly if neccessary to keep bottom of pan from drying out. By the end of the 25 minutes, liquid should be almost completely dissipated.
• 5. While poultry is simmering, cook pasta according to package directions. Drain and toss with pine nuts and a pat of butter.
• 6. Remove cover, stirring cream gently into pan. Allow to re-heat slowly, removing from heat when cream is hot. Serve over pasta.
• 7. Remember, watch out for shot in your meat!

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE

Steps:

• Sprinkle the breasts with salt, pepper and paprika.
• Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
• Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.