Pheasant Casserole

READY IN: 2hrs 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Disjoint bird, split breast, brown sections in butter using hot skillet. Season breast with salt, pepper, beau monde spice and celery salt.
  • Turn meat often. Place in buttered casserole.
  • Using same skillet, combine onion, mushroom soup, cream and sour cream. Stir constantly over low heat.
  • Add wine or broth.
  • As soon as mixture approaches boiling, pour over bird in casserole.
  • Add button mushrooms.
  • Bake covered in oven at 300-325 degrees for about 2 hours.
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