Ingredients

Instructions

  1. In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
  2. Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
  3. Bring to boil and then reduce heat and simmer.
  4. Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.