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1 pheasant (about 2 lb.), cut into pieces 1/4 teaspoon salt
Dash pepper
2 tablespoons chopped onion
1/2 cup sliced fresh or canned mushrooms Half of 101/2-oz. can condensed cream of mushroom soup
1 tablespoon cornstarch
1/4 cup sour cream
Parsley
1 pheasant (about 2 lb.), cut into pieces 1/4 teaspoon salt
Dash pepper
2 tablespoons chopped onion
1/2 cup sliced fresh or canned mushrooms Half of 101/2-oz. can condensed cream of mushroom soup
1 tablespoon cornstarch
1/4 cup sour cream
Parsley
Setting: DEFROST
1. In 2 or 3-quart glass casserole, arrange pheasant skin side down. Sprinkle with salt and pepper. Add onion, mushrooms and cornstarch mixed with cream of mushroom soup; cover.
2. MICROWAVE for 20 to 25 MINUTES or until pheasant is done, turning pheasant once. Stir in sour cream and garnish with parsley.
2 Servings
TIPS This recipe can easily be doubled. MICRO-WAVE covered, in 2-quart (12 x 7) glass baking dish, 36 to 38 MINUTES, turning once.
MICROWAVE on MEDIUM for 18to2O MINUTES.
quick recipes:Healthy Recipes at Microwave Blog.
cooking recipes:More Recipes at Microwave Cookbook Recipes
