Pheasant in Sour Cream

    1 pheasant, cut in serving pieces
    Flour, salt and pepper, fat
    1 c. sour cream (regular or reduced fat)
    3 Tbsp. dry onion soup mix
    1/2 c. milk

    Coat pheasant with flour, salt and pepper. Brown in hot fat. Combine cream, soup mix and milk; pour over browned meat. Cover. Bake at 350° F 1 hour or until tender.

    Makes 4 servings. Per serving (recipe as is): 352 calories, 25 g fat, 9 g carbohydrate, 0 g fiber and 90 mg cholesterol.

    Per serving (recipe with reduced fat sour cream): 326 calories, 22 g fat, 10 g carbohydrate, 0 g fiber and 88 mg cholesterol.