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Published: Tuesday, 11/14/2000

Pheasant Baked with Cream

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon white pepper

1 2 1/2-to-3-pound whole pheasant, dressed

1/4 cup canola oil or corn oil

1 cup heavy cream

1 large yellow onion, quartered

4 garlic cloves

1 teaspoon dried thyme

Preheat oven to 300 degrees. Shake together the flour, salt, and white pepper in a large paper bag. Put the pheasant in the bag and shake well to coat with the seasoned flour.

Heat the oil in a large skillet over medium-high heat. Add the pheasant and brown it on all sides. Transfer bird to a roasting pan and pour the cream over the pheasant. Add the onion, garlic, and thyme to the roaster. Bake, covered, for 2 hours.

The pheasant is done when the juices run clear from a pierced thigh. Transfer the pheasant to a carving board and carve the breast and separate other pieces. Arrange the pheasant on a platter, pour any remaining pan juices over, and serve.

Yield: 4 servings

Source: Judith Fertig in Prairie Home Cooking

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