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Pheasant Supreme Recipe

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

Contributor:  
Contributor:  
Rin Antonsen
Added: Wednesday, October 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2-3 pheasants deboned (breast and thigh meat)
1 sm. onion, sliced
1 can cream of chicken soup
1 c. sour cream
1 tsp. chicken bouillon granules
Salt and pepper to taste
Parsley flakes

Directions:
Directions:
Roll the pheasant in flour, salt, pepper and paprika, and then brown in oil and butter. Spray a baking dish with cooking spray and then place the browned pheasant in the pan. Mix the soup, sour cream and bouillon. Spread over the pheasant with a spatula. Cover with the sliced onions and sprinkle with parsley flakes. Cover with foil. Bake at 250 or 300 for 2-3 hours. Uncover the last 1/2 hour until nice and brown. You will be able to cut it with a fork!

Personal Notes:
Personal Notes:
I fix this dish for every group of hunters at Pheasant Run hunting lodge and they all ask for the recipe! It is delicious!

 

 

 

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