Taste of Home
Baked Pheasant in Gravy
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 6 servings.
Wondering how to cook pheasant? Let my recipe show you how! It is impressive enough to serve to company, but still easy to make on a weeknight. —Lou Bishop, Phillips, Wisconsin
Ingredients
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1/2 cup all-purpose flour
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1/2 cup packed brown sugar
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6 pheasant or grouse breast halves
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3 tablespoons butter
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1 to 1-1/3 cups water
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1 cup chicken broth
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1 can (2.8 ounces) french-fried onions
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Mashed potatoes or hot cooked rice
Directions
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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.
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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.
Nutrition Facts
1 each: 1221 calories, 40g fat (15g saturated fat), 482mg cholesterol, 997mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 168g protein.
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