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Old 02-16-2008, 08:47 PM   #1
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Pheasant in horseradish cream sauce

Still has not turned out as good as the one done by the Czech Plaza, but none the less a favorite around here:

1 Pheasant, cut into pieces
2c flour
1 can condensed mushroom soup
1/2 cup milk
1tsp pepper
1/2tsp salt
1/4c horseradish sauce

Combine flour, salt and pepper. Dredge pheasant parts in flour mixture and brown lightly on all sides. Don't try to cook em, just brown em. Place into casserole dish. Combine condensed soup, milk, and horseradish. Pour over pheasant, cook at 350 for 1 hour.
We like the kick the horseradish gives it! Another way was to make a dill gravy and cook it in that, but I haven't been terribly successful with that yet.
This can also be done with either pheasant or rabbit, works both ways.

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Old 03-24-2008, 02:13 PM   #2
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Join Date: Sep 2007
Posts: 22
Do you eat the legs and wings? Or just the breast?
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Old 03-24-2008, 04:01 PM   #3
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legs and wings and all!
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Old 11-12-2008, 11:10 AM   #4
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Location: Culpeper, VA
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Maverick2272 - Dill Gravy is definitely a Czech classic!! I'm 100% Czech & one of the favorite dishes my parents (& grandparents) used to make was Chicken in Dill Gravy with Czech Bread Dumplings. I still make it myself once in awhile, but it's the sort of good eating that's best enjoyed only occasionally if you like your arteries & hearing your heart beat - lol!!!
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