Thursday, June 17, 2010
Honey Creamed Pheasant
Clean and rinse 2 pheasants (or chickens).
Cut into serving size pieces, Dredge in mixture of flour, salt and pepper. Heat 1/4 c oil and fry for 3 min on each side. Drain and place in 9X13 baking pan with 1/2 c butter cubed.
Cook at 325 for 40 min. In a small sauce pan bring to a simmer 1 c heavy
cream and 1 c honey. Pour over birds and let cook another 30 min, or until bird tests done and clear juices run when poked. (The size of the birds and pieces will effect cooking time)
Alternative breading choices. top gluten free bread crumbs, standard plain bread crumbs, Panko-Japanese bread crumbs.
Linking to Foody Friday! Be sure and check the side bar for a $25 Watkins giveaway.