Pheasant Casserole

Name: Pheasant Casserole
Ingredients: 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

11 ingredients

7 steps

Ingredients

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

Directions

1

Disjoint bird, split breast, brown sections in butter using hot skillet. Season breast with salt, pepper, beau monde spice and celery salt.
2

Turn meat often. Place in buttered casserole.
3

Using same skillet, combine onion, mushroom soup, cream and sour cream. Stir constantly over low heat.
4

Add wine or broth.
5

As soon as mixture approaches boiling, pour over bird in casserole.
6

Add button mushrooms.
7

Bake covered in oven at 300-325 degrees for about 2 hours.