I’m spending my money on bourbon and horses; the rest I’m just wasting.
- 1 pheasant cleaned and quartered
- ¾ c. chicken broth
- 4 T. butter
- ¼ c. water
- 1 T. cornstarch
- ½ t. salt
- ½ c. bourbon
- ¼ t. pepper
- 1 c. sour cream
Melt butter in skillet. Brown pheasant over medium heat, turning frequently. Pour bourbon in and flambe`. Cook to evaporate about 5 minutes. Add broth, cover and let simmer until tender 20 minutes. Remove to a serving platter. Mix cornstarch with a little cold water and stir into skillet juices. Cook until thickened stirring constantly. Add salt, pepper, and sour cream. Simmer sauce and pour over pheasant to serve.