"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fiesta Pheasant Recipe

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This recipe for Fiesta Pheasant, by , is from Yum! The Best of "B Squared" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris & Diane Buckingham
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless pheasant breasts – cut into strips· 1-4 oz can of mushrooms (or you can use fresh)
1-10 ounce can Enchilada Sauce (Mild)·
1-14 ounce can diced tomatoes·
Fry Magic·
Flour·
Olive Oil·
Salt·
Pepper
Garlic Salt
Lemon Pepper·
Emeril’s All Purpose Seasoning
Shredded Parmesan Cheese
1 box pasta (Penne works great)
1 jar picante sauce
˝ cup shredded cheddar cheese

Directions:
Directions:
Mix 2 parts Fry Magic, 1 Part Flour in a Ziploc bag. Put in Pheasant breasts and shake until well coated. Brown breasts in olive oil lightly. Season with Salt, Pepper, Garlic salt, Lemon pepper and Emeril’s as you brown. Add Mushrooms, Diced tomatoes, Enchilada sauce and Picate sauce. Let simmer about 1 hour or until pheasant is tender and sauce has thickened some. Prepare noodles according to package. Sprinkle noodles with parmesean cheese and garlic salt. Serve Pheasant and sauce over the noodles. Sprinkle Shredded cheeses over the sauce, Pheasant and noodles before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 mins

 

 

 

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