Pheasant In Gravy

Name: Pheasant In Gravy
Ingredients: 1 cup flour; 1 teaspoon salt; 1 teaspoon pepper; 6 pheasants or 6 quail, breast cut in half; 3 tablespoons butter; 3 tablespoons olive oil; 1/2 cup chopped onion; 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup; 1 1/2 cups water (yes one can water); 1 cup chicken broth

10 ingredients

18 steps

Ingredients

1 cup flour
1 teaspoon salt
1 teaspoon pepper
6 pheasants or 6 quail, breast cut in half
3 tablespoons butter
3 tablespoons olive oil
1/2 cup chopped onion
1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
1 1/2 cups water (yes one can water)
1 cup chicken broth

Directions

1

In large skillet or dutch oven (medium) heat oil and butter if you do not have olive oil use what is in the cupboard. Oil keeps the butter from burning.
2

Tear of the top third, of the brown paper bag you got the wine out of.
3

You might as well pour a glass of the wine now, before your hands get flour on them.
4

Place flour, salt & pepper in the brown paper bag, close top & shake.
5

Add breast one at a time shake, and place in pan repeat until done.
6

Brown breast on both sides.
7

Take sip of Wine & Turn oven on to 350.
8

Placed breast into a greased oven proof dish to make single layer.
9

Add onions to pan & cook until translucent, sprinkle on breast.
10

Sip Wine, In a different bowl mix up soup, water and chicken broth.
11

Bake uncovered for 45-50 minute
12

I have added poutry seasong to this.
13

If no Garlic Cream of Mushroom just use regular C.of Mushroom.
14

I have not had stock so I used chicken bouillon cubes. Read the box for amounts.
15

I have, deglazed pan with pan with white wine, 1/2 cup and reduce water by this amount of wine, and add pan drippings to the soup broth mix.
16

For a nice presentation sprinkle the top with 1 can ( 2.8 oz) french fried onions, add after 40 minute.
17

Cook until breast juices run clear.
18

prep time includes browning meat & onions.