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Gelineauís Pheasant Divan Recipe

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This recipe for Gelineauís Pheasant Divan, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Gelineau
Added: Friday, December 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 Pheasants(mainly breasts) cooked and deboned
2 Pkgs (10 oz ea) Frozen Broccoli Spears
2 Cans of Cream of Mushroom Soup
1 cup of Mayonnaise
1 Teaspoon of Lemon Juice
1 Cup of Shredded Cheddar Cheese
ĺ Cup Dry Bread Crumbs
1 Stick Butter softened
Chopped Mushrooms

Directions:
Directions:
Chop & brown large onion in a frying pan, add cut pheasant pieces and mushrooms. Sear until no red in meat.

Mix together soup, lemon juice and mayonaise. Cook broccoli, drain and arrange in 9x13 baking dish. Place Pheasant pieces on top of broccoli. Pour soup mixture on top, then sprinkle shredded cheese over all.

Mix butter with bread crumbs in mixer, then sprinkle on top of casserole. Bake at 350ļ for one hour.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Another recipe we changed to suit our taste. This is especially good for people who do not like wild game

 

 

 

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