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Pheasant in Sour Cream

Updated on March 24, 2010

Pheasant in sour cream

Many of the pioneers owed their survival to the abundance of wild game in America.However the settlers never heard of or ate pheasant in sour cream from the majestic Chinese pheasant,until it was introduced into America from China in 1880.That is how it derived the name of Chinese Pheasant.

I am not a pioneer but I loved to hunt Pheasant in my home state,but the farmer decided he needed more land to feed the family's and started plowing fence rows ditches and all obstacles in a field to raise more crops.So there went the Pheasant's nesting areas.

Enjoy this recipe Pheasant in sour cream as I have done many times.


2 pheasants,about 2.5lbs.each cut into serving pieces

2/3cup flour

2 teaspoons salt

1/2 teaspoon pepper

2 tsp.paprika

4 tbsp.bacon drippings

1 cup chopped onions

1 cup finely diced celery

1 cup sour cream

1 cup light cream

lemon juice


Shake the pheasant in a paper bag with the flour,salt,pepper,and paprika.

Shake off the excess flour from the bird.

Heat the baking drippings in a skillet,and brown a few pieces of the pheasant

at a time on both sides.As they brown transfer them to a baking dish just

large enough to hold the pieces in one layer.

In the same skillet cook the onions and celery for five minutes.

Cover the birds with these vegetables

Mix the sour cream and light cream together and pour over the pheasant

Cover the dish in aluminum foil and bake in a 275*F oven1 to 1.5 hrs.until


Skim off the fat and add a few drops of lemon juice to the sauce


Konigsberger Klopse

From German heritage in the midwest rewards us with this delicious recipe for meatballs.

The meat ingredients are poache,not browned in fat,and is served with a tart lemon-caper sauce.


1/2 lb.ground beef

1/2 lb.ground pork

1/2 lb.gorund veal

1 medium onion finey chopped

2 Tbs.butter

4 mashed anchovy fillets

1 slightly beaten egg

1 cup bread crumbs,soft and fresh

1/4 cup milk

1/4 tsp.salt

1/4 tsp.pepper

Poaching liquid ;

2 qts.water

1 medium onion peeled and sliced

1 bay leaf

1 tsp.salt


4 tbsp.butter

4 tbsp.flour

2 tbsp.lemon juice

2 tbsp.drained capers

1 well beaten egg yolk

1 tbsp.heavy cream

Cook the onion in butter for 10 minutes until soft.

Mix in the remaining meat ball ingredients.

 Shape the meatball ingredients into 2 inch meatballs.

Bring the 2 qts. of water,bay leaf.onion and salt to a boil.

Boil for 10 minutes and add meat balls and simmer uncovered for for twenty minutes or until the meatballs rise to the surface.

Remove the meatballs to a platter and cover with aluminum foil.Keep warm in oven.

Strain the liquid and reserve 2 cups for making sauce.

Heat the butter in skillet,add flour and cook slowly 1 minute.

Remove the skillet from the heat.Gradually stir in liquid and cook,sstirring until the sauce thickens.

Add lemon juice and capers.Cook slow for five minutes.

In a bowl mis the egg yolk and cream and stir a few tbsp.of the poaching liquid into the egg mixture.

Return this to the hot liquid.

Add meatballs,cover and simmer for 5 minutes to cook the egg yolk.

Do not boil..

(Makes a nice buffet dish)

Makes 6 servings

pheasant in sour cream

Pheasant carving

Pheasant in sour cream


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    • Sally's Trove profile image

      Sherri 9 years ago from Southeastern Pennsylvania

      This recipe looks fantastic!

      It seems as though the ingredients and cooking methods would enhance just about any fowl. Cornish hens perhaps? I can imagine just cutting 3 or 4 of them in half and then following the rest of your recipe.

      Your fan, Sally