Back to Baked Pheasant in Gravy

Print Options


Card Sizes

Baked Pheasant in Gravy Recipe

Baked Pheasant in Gravy Recipe

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


  • 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


  • 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.

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.