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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Creamy Pheasant Recipe

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This recipe for Creamy Pheasant is from Favorites from the recipe box of Diane Offenhauser , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pheasant, cut into serving pieces
Flour seasoned with pepper
2 tablespoons butter
2 tablespoons cooking oil
10 3/4 ounce can of cream of mushroom soup
1/2 can milk
1/4 teaspoon crushed rosemary
Cooked pasta
Parsley sprigs
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 and 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. Garnish with parsley.
Number Of Servings:
Number Of Servings:
3

 

 

 

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