Thursday, November 13, 2008

Sunday Pheasant Casserole

Sunday Pheasant Casserole

Recipe By :Edie Franson
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pheasants -- cut into serving pieces
1/2 cup all-purpose flour
3 tablespoons olive oil
6 cups packaged seasoned bread cubes
1 onion -- chopped
3 ribs celery -- diced
1/2 cup melted butter or margarine
1 can (10 3/4 oz) cream of chicken soup -- dived
1 can (2.25 oz) sliced black olives -- drained
Salt and pepper

Dredge pheasant in flour seasoned with salt and pepper. Heat olive oil
in a skillet; brown pieces on each side. In a bowl, combine bread
cubes, onion, celery, butter, 1/2 cup undiluted soup, and black
olives. Salt and pepper as needed. Arrange pheasant in a large pan or
Dutch oven; spoon dressing over pheasant.

Make gravy from pan drippings with 2 tablespoons all-purpose flour,
and enough water with the remaining 1/2 can soup to make 2 cups. Stir
to mix. Pour gravy mixture over pheasant. Cover tightly. Bake in a 350
degree oven until ten-der, about 1-1/2 hours.

Source:
"365 Wild Game Recipes"
S(ISBN:):
"0-87341-995-2"
Copyright:
"2001 Edie Franson"
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Per Serving (excluding unknown items): 3798 Calories; 210g Fat (51.0%
calories from fat); 376g Protein; 78g Carbohydrate; 10g Dietary Fiber;
1146mg Cholesterol; 2785mg Sodium. Exchanges: 4 Grain(Starch); 51
Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 12 Fat.

NOTES : Variation: Partridge or wild turkey.

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