Meanwhile back at the SayersBrook Bison Ranch…..PHEASANT IN CREAM SAUCE WITH ALMONDS AND MUSHROOMS

July 15, 2017 at 5:08 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its a recipe for PHEASANT IN CREAM SAUCE WITH ALMONDS AND MUSHROOMS. This looks and sounds incredible! Pheasant is just one of many meats you can purchase at the SayersBrook site. You’ll find Bison, Elk, Wild Boar, Ostrich, Chicken, Ham, and more! So visit the site today and while there check out all the delicious recipes like the PHEASANT IN CREAM SAUCE WITH ALMONDS AND MUSHROOMS. Now more about this recipe. Enjoy and Eat Healthy!

 

 

PHEASANT IN CREAM SAUCE WITH ALMONDS AND MUSHROOMS

BORED OF CHICKEN? GIVE YOUR DINNER PARTIES SOME FLAIR BY USING GAME BIRDS SUCH AS PHEASANT OR CORNISH HENS.

Can’t find game birds in your local grocery store? Sayersbrook makes it easy for you to serve up a tender meal . Just order online and we deliver to your door. Try any game bird with this recipe.

 

This recipe takes about 20 minutes of prep time and cooks up in less than an hour.

Recipe for Pheasant with Almonds and Cream Sauce

prep 20 minscook 50 minstotal 1 hour, 10 mins
author sayersbrook
yield 4 servings
Easy to prepare and delicious. This dish can be prepared using and small game bird.

Ingredients

1 Pheasant or cornish hen pieces
1/2 cup dried marjoram
Salt and pepper
2 tbs butter
2 onions finely chopped
6 cloves garlic peeled and chopped
1 cups Porcini mushrooms
1/4 cup sherry
8 sprigs of thyme
1/2 cup of almonds sliced
2 cups chicken stock
2 cups heavy cream 15%

Instructions

1 – Salt and pepper the pheasant or cornish hen pieces, rub with marjoram
2 – Using a large pot melt in the butter
3 – Add the onions and garlic and saute until translucent (about 4 minutes)
4 – Add the porcini mushroom and continue to saute for 2 minutes (if you can’t find porcini mushrooms, use button mushrooms)
5 – Add the meat and saute on medium heat for about 3 minutes each side
6 – Add the sherry and bring to a boil
7 – Add the thyme and almonds
Pour in the chicken stock
8 – Lower the heat and cook covered for about 20 minutes
9 – Add the cream and continue cooking for another 15 minutes, stirring frequently
10 – Serve with boiled peeled potatoes, vegetables over a bed of pasta.
courses dinner
http://cooking-buffalo.com/pheasant-recipe-cream-sauce/

 

 

SATISFACTION GUARANTEE

Toll-Free: 888-472-9377 | Phone: 573-438-4449
1024 Outer Road, Potosi, MO 63664
http://www.sayersbrook.com/

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