Pheasant in Cream

Ingredients

4 deboned pheasant breasts

1/3 cup flour

Salt and pepper to taste

¼ cup butter

1 teaspoon minced garlic

8 oz. portabella mushrooms

1 pint heavy cream

Directions

Add salt and pepper to flour and mix. Coat each piece of pheasant with the flour mix. Melt butter with garlic in a Dutch oven. When hot, brown the pheasant breasts on both sides. Remove the pheasant from the pan and add mushrooms. Lightly saute the mushrooms. Take Dutch oven off of heat. Remove the mushrooms and place the pheasant back in the Dutch oven. Put mushrooms on top of the pheasant and pour heavy cream on top of both. Put lid on dutch oven and bake at 350° for 60 minutes.

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