Pheasant
Pie Made Easy (from
Pheasants Forever Essential Game Bird Recipies)
Tom March — N. Muskegon, MI
INGREDIENTS
1 pheasant
1 purchased 12-inch pie crust
1 large can VegAll
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of chicken soup
Spices of choice
Cooking Instructions
Simmer pheasant until white. Let cool,
strip meat off legs and cut breast into small pieces.
Heat
oven to 350°F. Put meat in bottom of half of pie crust. Top
with VegAll, soups and spices. Top with other half of crust,
seal edges and slice four holes in top of crust. Bake for
1 hour, or until crust is golden brown.
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