Baked Pheasant
In Creamy Sauce (from
Pheasants Forever Essential Game Bird Recipies)
Don Wahlstrom — Providence, UT
INGREDIENTS
Enough pheasant for 6 people
1/2 cup Italian-style bread crumbs
1 green or red pepper
1 can (10 3/4 oz.) cream of mushroom soup
with roasted garlic
8 oz. sour cream
1 cup grated cheddar cheese
Cooking Instructions
Prepare this with any pheasant that is
on hand - breast, thighs or pieces. If using breasts, tenderize
them with a mallet to an even thickness. Heat oven to 350"F.
Coat moist pheasant with bread crumbs. Place in a lightly
oiled covered dish. Bake for 30 minutes.
Meanwhile, blend
pepper, soup and sour cream at high speed in an electric
blender. After 30 minutes, pour sauce over pheasants. Bake
for another 15 minutes. Sprinkle with grated cheese immediately
upon removal from oven.
Serves 6.
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