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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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While it sounds fancy, this dish is easy to make. And if you donât have pheasant available, you can substitute chicken for an equally delicious main course. âJulie Anderson, Wausau, Wisconsin Ingredients:
1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (4 ounces) sliced mushrooms, drained |
1/2 cup apple cider |
1/3 cup chopped onion |
4 teaspoons worcestershire sauce |
1/2 teaspoon salt |
1 garlic clove, minced |
1/4 teaspoon dried tarragon |
paprika |
Directions:
1. Place pheasant in an ungreased 11-in. x 7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours or until a meat thermometer reads 180°, basting occasionally. Sprinkle again with paprika before serving. Yield: 3-4 servings.
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