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Pheasant - Baked Recipe

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This recipe for Pheasant - Baked, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzy Kate Morrow
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pheasants, halved (or quartered)
1 can cream of chicken soup
cup white wine
1 tablespoon Worcestershire sauce
cup onion, chopped
1 3-ounce can mushrooms, drained
Paprika

Directions:
Directions:
Split birds in half and place in buttered dish. Combine all ingredients, except paprika, and pour over bird. Sprinkle with paprika. Bake at 350 until hot, then reduce heat to 250 for 1 hours. Baste frequently with sauce.

 

 

 

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