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Pheasant casserole

Pheasant casserole
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sherry - 1 item
  • fresh tomatoes, sliced - 3 item
  • cans consomme - 2 item
  • dried mushrooms - 1 item
  • flour or Dixie Fry - 1 item
  • pheasant, cut in serving pieces or chicken - 1 item

How to make pheasant casserole:

Roll pheasant pieces in flour and brown in small amount of butter or oil in heavy skillet. Line the bottom and sides of a casserole with tomato slices. Place pheasant pieces on top of tomato slices in casserole. Marinate dried mushrooms in a separate bowl of consomme. When thoroughly soaked, drain mushrooms and add consomme to skillet fryings to make gravy. Thicken to desired consistency. Pour gravy over pheasant. Cover and bake in a 350° oven for 1 hour. Remove lid. Add mushrooms and sherry to flavor (use your own judgment). Bake another hour in a 350° oven. Serve with steamed rice and pour gravy over all.

Note: If using chicken, cut baking time in half. Good recipe if your husband is a hunter.

Recipe categories: Main dish, Poultry, Pheasant.

Rating:
Pheasant casserole
3.6
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT2H30M
Total Time: PT2H30M


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Related ingredients:
sugar, milk, sour cream, salt, brown sugar, water, pork steaks or chops
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