Creamy Pheasant over Noodles |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a recipe I use during hunting season. We are all hunters and the opening day of pheasant season in South Dakota is like a national holiday around here! Ingredients:
2 pheasants |
1/2 cup butter |
2 (10 ounce) cans cream of mushroom soup |
1 (13 ounce) can sliced mushrooms, drained |
1/2 cup worcestershire sauce |
3/4 cup milk |
Directions:
1. Bone pheasant and dice into bite-sized chunks.
2. Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
3. Mix together mushroom soup, worcestershire sauce and milk until smooth.
4. Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
5. While pheasant is cooking boil noodles til done, drain and keep warm.
6. Serve pheasant over hot noodles.
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