Pheasant in Sherry and Sour Cream

Pheasant in a Sherry and Sour Cream Sauce ( 4 – 6)

2 young pheasants 1 T salt and pepper
1 t paprika 2/3 C dry cooking sherry
1 C chicken broth flour
16 oz sour cream parsley

Place the salt, pepper and paprika in a dish and mix. Rub pheasants with the mix. Cover pieces with flour. Brown the pieces in skillet in 1/3 C of oil over medium heat. Remove pieces from the pan, reserve and keep warm. Add chicken broth to the pan and mix well with the juices. Add 1/3 C dry sherry and return the birds to a heated chafing dish. Add the sour cream and the rest of the sherry to pan juices and blend well. Heat the pan juices and sour cream thoroughly but don’t boil. Pour the sauce over the bird in the chafing dish and garnish with parsley. Ingredients
1 pheasan
8 red potatoes (cut in half)
1 head cabbage (cut 1/2 inch strips)
1 brown onion (cut 1/4 inch)
1 cup red wine
4 oz bacon (cut 1/2 dice)
2 cups pheasant or chicken stock
4 oz cranberries
4 thyme sprigs (picked and chopped)
2 oz butter
salt and pepper


Preparation
Start by heating your pan, seasoning the pheasant with salt and pepper, add the butter to the hot pan, and follow with the pheasant. What you want to do here is brown the pheasant on all sides, and then remove. In the same pan add the cabbage, onions, potatoes, diced bacon, and cook over high heat for 3 minutes. You are basically just mixing everything together; the rest of the cooking is going to be done later. Deglaze with red wine, add the chicken stock, chopped thyme, cranberries, and place the browned pheasant on top of the cabbage mixture. Now put the whole thing into a 400-degree oven. After 30 minutes in the oven, stir the mixture around the pheasant, then cook for another 30 minutes, or until an internal temperature of 165 is reached. Remove the pan from the oven, and allow the pheasant to rest a few minutes before carving. Season the cabbage mixture with salt and pepper. Now you have a complete meal that has been cooked entirely in one pan and took less than an hour. Another great thing about this recipe is that pheasant can be substituted with almost any game bird. Just remember to adjust the cooking time according to the size of the bird. If you are cooking smaller birds, and the cabbage mixture is not completely cooked by the time the meat is done, finish on the stovetop.