This recipe for Swiss Pheasant Dish, by Janice Vold, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 pheasant breasts or enough pheasant to layer bottom of 9 x 13 in. pan. 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 can wine Swiss cheese slices Seasoned croutons 1/2 c. butter, melted
Lay pheasant on bottom of pan. Mix soups and wine and pour over pheasant. Layer slices of Swiss cheese over entire dish. Pour seasoned croutons on top. Pour melted butter over top. Bake at 350º for 1 1/2 hours.
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