Creamy Pheasant over Noodles
"This is a recipe I use during hunting season. We are all hunters and the opening day of pheasant season in South Dakota is like a national holiday around here!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 pheasants
- 1⁄2 cup butter
- 2 (10 ounce) cans cream of mushroom soup
- 1 (13 ounce) can sliced mushrooms, drained
- 1⁄2 cup Worcestershire sauce
- 3⁄4 cup milk
directions
- Bone pheasant and dice into bite-sized chunks.
- Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
- Mix together mushroom soup, worcestershire sauce and milk until smooth.
- Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
- While pheasant is cooking boil noodles til done, drain and keep warm.
- Serve pheasant over hot noodles.
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RECIPE SUBMITTED BY
I live in southeastern South Dakota, near the Missouri River. I am managing editor of the weekly newspaper in a small town ten miles from where I live. I also keep busy with my 13 year old son's activities. It's been a challenge to learn to cook in smaller quantities since both of my daughters are grown and on their own. I enjoying cooking, baking, collecting cookbooks, trying new recipes, reading, hunting, fishing and bowling. My favorite cookbooks are church cookbooks. I have a church cookbook that I received from an aunt as a shower gift 25 years ago that has become "well-worn" and is my "go-to" cookbook along with a couple of other cookbooks that I frequently use. The rest of my cookbooks also get used but not as often as my favorites. My kids laugh at me as I read cookbooks like others read novels and always have sticky notes handy to mark pages with recipes that I want to try.
