"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pheasant in Cream Sauce w/ Wild Rice Recipe

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This recipe for Pheasant in Cream Sauce w/ Wild Rice, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Petron
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pheasant
butter
salt & pepper
1 c. cream of mushroom soup
half & half

Wild rice:
3/4 c. wild rice
2 c. water
1 pkg. onion soup mix
1 can mushrooms
1/2 stick butter

Directions:
Directions:
1. Debone pheasant by cutting each side of the breast off the breast bone. Cut the bone out of each thigh and you have 2 legs w/ bone. Total of 6 pieces.
2. Dip each piece in flour.
3. Brown in butter and add salt and pepper.
4. After browned, place in casserole.
5. Mix cream of mushroom soup and 1 can half & half and pour on top.
6. Bake at 300 for 1 1/2 hours.

Wild Rice:
Place in order in casserole. Bake at 300 for 1 1/2 hour.

 

 

 

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