November 17, 2016
- 4 to 6 pheasant breasts
- 1/2 teaspoon rosemary
- 3 tablespoons green onion, chopped
- 6 fresh mushrooms, sliced
- 1 cup lemon-lime soda
- 1 cup sour cream
Roll 4 to 6 pheasant breasts (boneless and skinless) in the breading mix.
Brown the breasts in 2 to 3 tablespoons of butter. Now add the rosemary, green onion, mushrooms and lemon-lime soda to the skillet.
Simmer in the skillet on low for 45 minutes. Remove pheasant to a serving tray. Now add 1 cup sour cream to the remaining mixture. Serve this gravy over the pheasant.
For more delicious pheasant recipes, please visit www.MissHomemade.com.