Printable | Taste of Home

Baked Pheasant in Gravy

1/2 cup all-purpose flour
1/2 cup packed brown sugar
6 pheasant or grouse breast halves
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 to 1-1/3 cups water
1 cup chicken broth
1 can (2.8 ounces) french-fried onions
Mashed potatoes or hot cooked rice

In a large resealable plastic bag, combine flour and brown sugar; add
pheasant pieces, one at time, and shake to coat. In a large skillet
over medium heat, brown pheasant on both sides in butter. Transfer to

Printed from tasteofhome.com Jul 25, 2008

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Baked Pheasant in Gravy cont.

a greased 13-in. x 9-in. x 2-in. baking dish. Combine soup, water
and broth until blended; pour over pheasant. Bake, uncovered, at
350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes
longer or until juices run clear. Serve with potatoes or rice.

Yield: 6 servings.