Pheasant Casserole

1. 1

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

2. 2

   Turn meat often. Place in buttered casserole.

3. 3

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

4. 4

   Add wine or broth.

5. 5

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

6. 6

   Add button mushrooms.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.