PNF Creamy Pheasant

This is a wonderful pheasant recipe. The pheasant is very tender in a creamy sauce. Our kids are very picky eaters and they love it!

Category: Main Dish

Cuisine: American

☆☆☆☆☆

1 review

Ready in 1 hour 50 minutes

by Gwatkins65

Ingredients

1 8-ounce package cream cheese

4 - 6 pheasant breast; tenderized or pounded

1 8-ounce package cream cheese

1 cup green olives chopped

1 can cream of mushroom soup 10 oz

1 cup green olives chopped

1/4 cup black olives chopped

1 can cream of chicken soup 10 oz

1/4 cup black olives chopped

1 2.5-ounce package dried beef chopped

1/4 cup grated Parmesan cheese

1 2.5-ounce package dried beef chopped

1 teaspoon minced onion

1 can mushrooms 4oz drained

1 teaspoon minced onion

1 teaspoon garlic salt

1 cup sour cream

1 teaspoon garlic salt

1/2 cup heavy cream

1/2 cup onion chopped

Kitchen bouquet; optional for brown color

Directions

Roll pheasant breast in flour. Salt & pepper. Fry in hot oil on both sides until brown. In bottom of casserole dish, layer sauce, pheasant, then top with another layer of sauce until completely covered. Put lid on casserole and bake at 300 degrees for about 1 - 1 1/2 hours or until tender. Can also use crockpot for 6 hours on low setting.

Reviews

☆☆☆☆☆

Using a tenderizer works well. I personally like to use a crockpot. [I posted this recipe.]

Gwatkins65

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