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Pheasant with Oregano Cream Sauce
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Herb-infused creamy pheasant: a delicious family favorite!
Ingredients:
  • 2 pheasants (2 1/2 to 3 pounds each), thawed if frozen
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 package (8 ounces) whole mushrooms
  • 2 cups baby-cut carrots
  • 1 tablespoon butter or margarine
  • 1 cup half-and-half
  • 1/2 cup chicken broth
  • 2 tablespoons dry sherry or chicken broth
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves
Instructions:
  • Preheat oven to 350°. Use kitchen scissors to split each pheasant in half along the backbone and breastbone from the tail to the neck. In a shallow bowl, mix flour, seasoned salt, and pepper. Thoroughly coat pheasant with the flour mixture, saving any extra for later use.
  • In a large skillet, heat oil over medium-high heat. Brown pheasants on both sides for 3 to 4 minutes. Transfer to a baking dish. Arrange mushrooms and carrots around and on top of the pheasants.
  • First, melt butter in a 2-quart saucepan over medium heat. Add enough extra flour to the remaining mixture to make 2 tablespoons. Stir the flour mixture into the melted butter until smooth and bubbly. Remove from heat. Slowly stir in half-and-half and broth, heating until boiling and stirring continuously. Let it boil for 1 minute. Finally, mix in sherry and oregano, then pour the sauce evenly over the pheasants.
  • Bake the pheasants uncovered for 1 hour and 15 minutes to 1 hour and 30 minutes, basting them with the sauce in the pan once, until they are tender and the juices run clear when the thickest pieces are cut. Remove the pheasants from the pan using a slotted spoon, then stir the sauce until smooth and serve it with the pheasants.

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