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Poached Pheasant with Mustard Sauce

1 pheasant-quarterd
1 med. onion-diced
1 Tbls butter
1/2 tsp dried tarragon
1 (14oz) can chicken broth
3 Tbls water
3 Tbls corn starch
1 Tbls dijon mustard
1/2 cup sour cream (or plain yogurt)
salt and pepper

In large skillet over low heat, brown onion in butter. Add the chicken broth, tarragon and pheasant. Cover and simmer for 30 minutes or until pheasant is tender. Remove pheasant and increase heat. In a small cup, combine the water, corn starch and mustard, blend well. Stir into broth and stir until thickened. Add sour cream and blend until smooth. Return pheasant to gravy mixture and simmer an additional 10-15 minutes.

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