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Baked Pheasant in Gravy

Wondering how to cook pheasant? Let my recipe show you how! It is impressive enough to serve to company, but still easy to make on a weeknight. —Lou Bishop, Phillips, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 6 pheasant or grouse breast halves
  • 3 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 to 1-1/3 cups water
  • 1 cup chicken broth
  • 1 can (2.8 ounces) french-fried onions
  • Mashed potatoes or hot cooked rice

Directions

  • In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish.
  • Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice.
Nutrition Facts
1 each: 1221 calories, 40g fat (15g saturated fat), 482mg cholesterol, 997mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 168g protein.

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