October 25, 2016
By Raschell Rule, MissHomemade.com
- 1 or 2 pheasants, cleaned
- 1 can homemade cream of mushroom soup
- 1 cup half-and-half
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup oil
- 2 tablespoons butter
Cut pheasant into parts and coat with flour, salt, pepper and paprika mixture. Brown in oil and butter.
Preheat oven to 325 degrees.
Place in roasting pan and add 1/3 cup water (per bird). Cover and bake for 45 minutes. Pour soup and cream mixture over the top and bake, covered, another 45 minutes longer. This makes its own gravy.
For more delicious pheasant recipes, please visit www.MissHomemade.com.