"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pheasant Stroganoff Recipe

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This recipe for Pheasant Stroganoff, by , is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Walleen
Added: Thursday, August 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 pheasant breast halves (soak in milk overnight)
12 oz. Sour cream
1 small can of mushrooms
3/4 cup Parmesan cheese
16 oz. Shredded Colby Jack cheese
1 Tbsp. Olive oil
1 can Pillsbury Grands flakey biscuits
1 medium onion diced

Directions:
Directions:
Cube pheasant breasts into 1/2 to 1 inch cubes. Add olive oil, pheasant, and onion to frying pan at medium-high heat. Season with Lowry’s season salt and pepper, then brown completely (approx. 25 minutes), leaving pan uncovered.
Remove frying pan from heat and add contents to large mixing bowl. Add sour cream, mushrooms, soup, and Parmesan cheese and mix together. Pour mixture into large casserole pan evenly.

Personal Notes:
Personal Notes:
From Tumbleweed Lodge in SD

 

 

 

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