VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 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 a greased 13-in. x 9-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.
Originally published as Baked Pheasant in Gravy in Taste of Home
August/September 2001, p60
Reviews forBaked Pheasant in Gravy
My Review
Click stars to rate

Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Mar. 28, 2011
"this recipes taste great I added salt and pepper and some garlic powder wil browning bird was delicious"
