"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pheasant Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pheasant, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kirkeby Willadsen
Added: Thursday, October 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cut-up pheasant
1/2 C. flour
1/2 tsp. salt
1/2 tsp. pepper
2 T. oil
1 can cream of mushroom soup
1/4 C. milk
1/3 C. white wine

Directions:
Directions:
Shoot, skin and clean pheasant.
Dredge cup-up pieces with mixture of flour, salt and pepper. Brown in hot oil.
Cover with mixture of soup, milk and wine, cover and bake SLOWLY, 275 degrees, for a couple of hours.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
Varies
Personal Notes:
Personal Notes:
The trick is the first step. The rest is easy.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

444W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!