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Source: Houston Junior League Cookbook

Pheasant a la Creme
Indulge yourself in this delectible meal.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 1-1/2 hours
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2 pheasants or Cornish game hens
Salt and pepper
paprika
flour
1/2 cups butter
2 cups sour cream
2 tablespoons lemon juice
2 cans (4 ounces each) mushrooms, sliced, with liquid
1 medium onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup ripe olives, pitted, finely sliced
2 tablespoons pimiento, chopped




Split birds in half. Sprinkle with salt, pepper and paprika. Dredge lightly with flour. Brown in butter on top of stove until golden. Remove birds and place in roasting pan. Add remaining ingredients to butter in which birds were browned. Pour over pheasants, cover roasting pan and bake in 300 degree oven until tender, about 1-1/2 hours. Sauce is very good served over rice.




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