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Crunch Baked Pheasant Recipe

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This recipe for Crunch Baked Pheasant, by , is from Bohlman Family Favorites, 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!

Contributor:  
Contributor:  
Carmen Pex

Category:
Category:

Ingredients:  
Ingredients:  
cup butter
2 pounds pheasant
1 egg
2 Tbs. milk
tsp. garlic powder
tsp. onion salt
1 cup instant potato buds
cup parmesan cheese, grated
tsp. salt
tsp. black



Directions:
Directions:
Preheat oven to 400. Melt cup butter and place in flat casserole dish.

Wash and dry the pheasant. Whisk the egg, garlic powder, onion powder and milk together in one bowl. Mix potato flakes and cheese in another.

Dip pheasant pieces in the milk mixture, then roll in the flakes to coat. Place skin side down in the baking dish. Sprinkle with salt and pepper.

Bake uncovered for 30 minutes. Turn pieces, sprinkle again with salt and pepper and remaining flake/cheese mixture. Bake another 30 minutes.

 

 

 

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