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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pheasant Over Glass Recipe

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This recipe for Pheasant Over Glass is from Our Fundraising Cookbook, 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:  
1 Pheasant
8oz. Sour cream
1 can Campbells Golden or Cream of Mushroom soup
1 box of Stove top Stuffing
1 stick of butter
Directions:
Directions:
Boil pheasant and remove meat from the bones and place in a casserole dish
Mix Sour cream and soup mix and pour over the meat
Prepare the Stovetop stuffing and spread over the bird and soup mix
Melt the butter and pour over the stuffing
Bake at 300F for 30 minutes or until you see the soup mix bubbling up thru the stuffing
Serve and chow down
Chicken may be substituted for pheasant for those who can't shoot straight

 

 

 

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