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Rockwell Pheasant 'n Creme Recipe


The Beer Fox says, “Tasty bits of herb-seasoned pheasant, drizzled in a creamy sauce, greet your taste buds in a grand feast. Rock Cornish Game Hen or a plump chicken roaster may be substituted for pheasant, if desired.”

Recommended Brew: Trois Pistoles, Unibroue, Inc., Chambly, Quebec Canada

Style: Belgian Strong Dark Ale – Rich Walnut in color – Well-balanced, fully-matured flavorful brew, with superb aroma of strawberry esters and blueberry tartness with cappuccino overtones for a sexy, sweet, memorable finish.

2 pheasants, cut into pieces
¼ cup olive oil
½ teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
½ teaspoon Caribbean Jerk Seasoning
1 medium onion, chopped
1 C. fresh mushroom caps
1 (10-3/4 oz.) can golden mushroom soup
4 oz. Trois Pistoles
4 oz. water
½ C. sour cream
Fresh parsley, for garnish

In Dutch Oven, brown pheasant pieces and onion in hot oil. Sprinkle with salt, pepper, and paprika. Combine Chicken seasoning, mushroom caps, mushroom soup, Trois Pistoles, and water. Pour over pheasant. Allow to simmer, covered, for 1 ½ hours until tender.

Remove pheasant. Gradually add sour cream to liquid. Stir constantly until blended and thickened. Do not boil mixture.

To serve, pour cream over pheasant.

Note: Serve surrounded by wild rice garnished with fresh parsley. Pair with Biere Brut, Belgian wit, or German weissbier to enhance the delicate flavors of fowl. Suggestions: DeuS, Brouwerij Bosteels, Buggenhout, Belgium; White Rascal, Avery Brewing Company, Boulder, Colorado, USA; Woody Creek White, Flying Dog Brewery, Denver,Colorado, USA.

* Health Benefit: Rich in protein, B-complex vitamins, vitamin C, phosphorus, iron, zinc


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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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