Pheasant Casserole
- 1 -2 pheasant
- salt
- pepper
- beau monde spice
- celery salt
- 1/2 cup onion, chopped
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1/2 cup cream
- 1/2 - 1 cup sour cream
- 1 (4 ounce) can button mushrooms
- 1/3 1/3 cup Burgundy wine or 1/3 cup chicken broth
- Disjoint bird, split breast, brown sections in butter using hot skillet. Season breast with salt, pepper, beau monde spice and celery salt.
- Turn meat often. Place in buttered casserole.
- Using same skillet, combine onion, mushroom soup, cream and sour cream. Stir constantly over low heat.
- Add wine or broth.
- As soon as mixture approaches boiling, pour over bird in casserole.
- Add button mushrooms.
- Bake covered in oven at 300-325 degrees for about 2 hours.
pheasant, salt, pepper, monde spice, celery salt, onion, cream of mushroom soup, cream, sour cream, button mushrooms, wine
Taken from www.food.com/recipe/pheasant-casserole-407718 (may not work)