 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I don't know how or where my boyfriend got this recipe, but ever since he made it for me I begin to crave it around Pheasant season. It is so flavorful and juicy. Great for a cold night. Ingredients:
8 pheasant breast |
8 slices thick cut bacon |
2 (8 ounce) cans cream of mushroom soup |
1 (8 ounce) can water |
2 cups cooked white rice |
Directions:
1. Wash the pheasant breasts down well to ensure they are free of feathers.
2. Wrap one strip of bacon around each breast and secure with a toothpick.
3. Place in an electric skillet that's been pre-heated to 350 degrees and cover with cream of mushroom soup and water.
4. Simmer until Pheasant is cooked through.
5. Serve over rice.
|
|