Mix the flour, salt, pepper, paprika and garlic salt together.
Roll the pheasant pieces in the flour and let set for 5 minutes.
In a skillet, heat about 1/2 inch of oil. Add the pheasant and brown on both sides, approx. 15 minutes.
Remove the pheasant and place in a large stove top casserole dish.
In a sauce pan, saute the onion and mushrooms in a little oil for 5 - 8 minutes.
Pour the mushroom mixture over the pheasant and add the cream.
Cover and cook over medium low heat for 15 minutes turning the pheasant over a couple of times.
Uncover and cook another 15 minutes turning the pheasant over. Check to see when the pheasant is fork tender.
Remove the pheasant, onion and mushrooms to a warm platter.
Use the pan drippings to make gravy.
Serve and Enjoy!
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