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Creamy Pheasant Recipe

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This recipe for Creamy Pheasant, 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:  
Lyle DeJong
Added: Monday, November 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pheasant, cut into serving pieces
Flour seasoned with salt and pepper
2 T. butter
2 T. oil
1 can (10 3/4 oz.) cream of mushroom soup
1/2 can milk
1/4 tsp. rosemary
Cooked pasta

Directions:
Directions:
Roll the pheasant pieces in seasoned flour and brown lightly in the butter and oil in a large, heavy skillet over medium-high heat. Mix the soup, milk and rosemary; pour over the pheasant. Bring to the boiling point, cover and simmer for 1 to 1 1/2 hours until the pheasant is tender (older birds take longer than younger birds). Add more milk or a little water if the sauce gets too thick. Serve with buttered pasta, spooning the sauce over both the pheasant and pasta.

 

 

 

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