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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Pheasant is moist, tender and flavorful prepared this way, assures Lou Bishop of Phillips, Wisconsin. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
6 pheasant or grouse breast halves |
3 tablespoons butter |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 to 1-1/3 cups water |
1 cup chicken broth |
1 can (2.8 ounces) french-fried onions |
mashed potatoes or hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish.
2. Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice. Yield: 6 servings.
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