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Crunch Baked Pheasant Recipe

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This recipe for Crunch Baked Pheasant 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!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter
2½ pounds pheasant
1 egg
2 Tbs. milk
½ tsp. garlic powder
½ tsp. onion salt
1 cup instant potato buds
½ cup parmesan cheese, grated
½ tsp. salt
½ tsp. black


Directions:
Directions:
Preheat oven to 400º. Melt ¼ 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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