Pheasant in Bourbon Cream

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    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.