Roxy
New member
Now only if I had a pheasant lol When I lived in Nebraska..my dad had hunters come in the fall..some of the hunters were from North and South Carolina..they were so nice
and they would give us plenty of quails, pheasants, etc. I had posted somewhere on here how my mom used to make pheasant. I just found this recipe but..edited it to make it according to my preferance. It sounds yummo to me
Pheasant:
1 Pheasant, cut into pieces
2 cups flour
1 can condensed mushroom soup-I would may be use 2 cans..to make sure they were covered well
1 pkg. onion mushroom soup-may use 2 pkgs..depends on how big the pheasant pieces were
1/2 cup milk
1 tsp. pepper-I would add some cayenne pepper to it too
1/2 tsp. salt-I would use garlic salt or Paula Deen's House Seasoning
1/4 cup horseradish sauce
I would add some minced garlic and some chopped onion
Combine flour, salt and pepper. Dredge pheasant parts in flour mixture and brown lightly on all sides. Don't try to cook em, just brown them. Place into casserole dish. Combine condensed soup, milk, and horseradish. Pour over pheasant, cook at 350 for 1 hour.
and they would give us plenty of quails, pheasants, etc. I had posted somewhere on here how my mom used to make pheasant. I just found this recipe but..edited it to make it according to my preferance. It sounds yummo to mePheasant:
1 Pheasant, cut into pieces
2 cups flour
1 can condensed mushroom soup-I would may be use 2 cans..to make sure they were covered well
1 pkg. onion mushroom soup-may use 2 pkgs..depends on how big the pheasant pieces were
1/2 cup milk
1 tsp. pepper-I would add some cayenne pepper to it too
1/2 tsp. salt-I would use garlic salt or Paula Deen's House Seasoning
1/4 cup horseradish sauce
I would add some minced garlic and some chopped onion
Combine flour, salt and pepper. Dredge pheasant parts in flour mixture and brown lightly on all sides. Don't try to cook em, just brown them. Place into casserole dish. Combine condensed soup, milk, and horseradish. Pour over pheasant, cook at 350 for 1 hour.
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