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Pheasant Casserole Ranchero Recipe

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

Contributor:  
Contributor:  
Jon Springer
Added: Friday, April 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pheasant or 2 grouse, deboned
1/4 cup diced onion
1 carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 medium potatoes, sliced
1 tsp parsley flakes
1 tsp Italian seasoning
1 cup ranch dressing
1/2 cup white wine (not cooking wine)
1 snit pepper
1 snit salt

Directions:
Directions:
Preheat oven to 350. Mix the onion, celery, carrots, potatoes, garlic, ranch dressing in a mixing bowl. Add seasonings and blend. Place the meat in a greased baking dish. Pour the mixture over the meat. Bake uncovered 1 1/4 hours, or, until the carrots and potatoes are tender.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
several hours
Personal Notes:
Personal Notes:
North Dakota Pheasants work best!

 

 

 

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