Pheasant in a Cajun Cream Sauce

Ingredients:

• 1 cup flour
• 4 strips red bell peppers
• 4 green bell peppers
• 4 hot peppers
• ¼ cup sherry wine
• ¼ cup chicken stock
• ½ heavy cream
• 1/8 cup sour cream
• 1 tbsp Jeff's Cooking Chrystals
• 4 slices of cheddar cheese
• 4 slices of Munster Cheese
• 4 strips of bacon
• Splash of tabasaco
• Splash of Worcestershire
• 1/2 cup of blended oil

Start with a pheasant that has been disjointed.

Take the diced bacon and put into the sautéed pan. Let it cook until it is crispy. Add a touch of blended oil to the diced bacon.

Soak the pheasant in butter milk for about 10 minutes.

Take a little bit of flour and some of Jeff's Cooking Chrystals and mix it around.

Dredge the pheasant that has been soaking in the buttermilk into the seasoned flour (this will add for a nice crispy touch!)

Add the pheasant into the pan with the diced bacon.

Add the sweet red, green and hot peppers to the sautéed mixture. Throw in some fresh diced garlic .

Add a little bit of sherry wine, chicken stock and a half cup of heavy cream.

Throw in another pinch of Jeff's Cooking Chrystals.

Add a touch of Worcestershire, a touch of tobasaco and a little bit of sour cream.

Let it simmer for about 15 minutes then add the cheddar and Munster cheeses.