Pheasant in Sour Cream

Pheasant in Sour Cream

Serves 4 – 6

2 pheasants
1 t paprika, flour, cooking oil
1 t salt and pepper
1 C chicken broth
2/3 C dry sherry
16 oz. Sour cream
parsley

Place slat, pepper and paprika in a dish and mix. Rub pheasant with mix. Cover pieces with flour. Brown the pieces in a skillet in 1/3 C oil over med heat. Remove pieces from pan and keep warm. Add chicken broth to pan. Mix well with pan juices before adding dry sherry. Add the sour cream and blend well. Heat thoroughly but don’t boil. Pour sauce over the birds and garnish with parsley.