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Wild Pheasant Recipe

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This recipe for Wild 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:  
2 pheasants
salt, pepper, paprika and flour.

Split birds, sprinkle with salt, pepper and paprika.
Dredge with flour. Brown in butter until golden.
Place birds in small roasting pan.

Combine:
2 cups sour cream, with dry onion soup to flavor 1 can cream of mushroom soup
fresh chopped mushrooms
1 chopped onion
1/2 cup chopped celery
1/2 cup chopped green or black olives
1 teaspoon horseradish
White wine to flavor
Directions:
Directions:
Pour over pheasants and bale at 300º till birds are tender. Usually 2 plus hours.
Serve gravy over wild rice.

 

 

 

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