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Baked Pheasant in Gravy Recipe
Baked Pheasant in Gravy Recipe photo by Taste of Home

Baked Pheasant in Gravy Recipe

Publisher Photo
"Pheasant is moist, tender and flavorful prepared this way," assures Lou Bishop of Phillips, Wisconsin.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 each) equals 1,221 calories, 40 g fat (15 g saturated fat), 482 mg cholesterol, 997 mg sodium, 36 g carbohydrate, 1 g fiber, 168 g protein.

Directions

  1. 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 a greased 13-in. x 9-in. baking dish.
  2. 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.
Originally published as Baked Pheasant in Gravy in Taste of Home August/September 2001, p60

Nutritional Facts

1 serving (1 each) equals 1,221 calories, 40 g fat (15 g saturated fat), 482 mg cholesterol, 997 mg sodium, 36 g carbohydrate, 1 g fiber, 168 g protein.

Reviews for Baked Pheasant in Gravy

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MY REVIEW
Reviewed Mar. 28, 2011

this recipes taste great I added salt and pepper and some garlic powder wil browning bird was delicious

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