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tom's pheasant parisienne
andrew
 

Minnesotan Tom is known among his friends as the hunter and fisher rather than the chef…but, he always teams up with his wife for a pheasant feast to dazzle their friends!  The pheasant is always moist and juicy…and, Tom’s wry smile and sense of humor adds to its flavor.


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tom's pheasant parisienne
 

2-2lb pheasants
salt
pepper
1-10 oz can cream of mushroom soup
1-8 oz sour cream
¼ c dry white wine
1-4 oz can mushrooms or fresh
½ c fine dry bread crumbs
paprika
2 T freshly grated Parmesan cheese
½-16 oz pkg frozen small whole onions

Cut pheasants in half or section, rinse and pat dry.
Arrange in a shallow baking dish, sprinkle with salt and pepper.
Combine the next four ingredients and sprinkle the next three.
Bake, covered, in a 325 oven for 1 ½ hours.
Uncover, add onions and bake 30 minutes longer.

Credit goes to The Best of Byerly’s, 1985


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