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Creamed Pheasant and Bicuits Recipe

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This recipe for Creamed Pheasant and Bicuits is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans Hungry Jack Biscuits
2 c.chopped pheasant
1/2 c.flour
1/2 c.butter, soften and mix with flour
2 oz. jar pimento
1 can cream of mushroom soup
1 c. half and half cream
1 bay leaf
1 small to medium onion, finely chopped
1 beef bouillon cube
Directions:
Directions:
Boil pheasant in water with bay leaf and bouillon cube. Save 2 c of the broth. Let pheasant cool and then chop into bite-sized pieces. In pan pour 2 cups broth and stir in the flour and butter mixture. Add soup, onion, half and half, pheasant and pimento. Bring to slow boil. Reduce heat and simmer 5-10 minutes. Pour mixture into greased 9x13 baking dish. Bake in 450 oven for 5 minutes and then place biscuits on top of mixture; bake another 10 to 12 minutes or until biscuits are done.

 

 

 

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