Pheasant with Sour Cream

Ingredients

• Put the flour
• salt
• pepper
• thyme
• basil
• 2 of the cups of sour cream
• butter for frying
• onion juice

Method

1. 1

   Mix flour, salt, pepper, thyme, and basil in a bag.

2. 2

   Shake pheasant pieces in the bag to coat.

3. 3

   Brown in butter, add onion juice, and transfer to a casserole.

4. 4

   Cover with sour cream and bake at 300°F for 1 hour.

5. 5

   Warm remaining sour cream and pour over pheasants 10 minutes before done.

Nutrition per serving

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 14. The excerpt below is the record exactly as published.

Put the flour, salt, pepper, thyme and basil in a bag and mix them. Shake the pieces of pheasant in the bag so they are all very well covered. Save any seasoned flour left in the bag to thicken the sauce, only if necessary. Brown the birds in the butter on both sides in a heavy skillet, add the onion juice and remove to a large casserole. Cover with 2 of the cups of sour cream and bake at 300 degrees for 1 hour. ‘Ten minutes before they are done warm up the rest of the sour cream and pour it over the top of the pheasants. Casserole Hamburger Patties UF ORV12)) 4 pounds lean shank of beef 1 teaspoon Beaumonde (ground) Seasoning (Spice Island) 6 slices of bread 1% teaspoon Java Cracked 14 cup boiling water (scant) Pepper (Spice Island) 2 teaspoons salt butter for frying

Cook this with the app: pantry check, scaling, and the assistant.