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Pheasant Casserole

Pheasant Casserole
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Pheasant Casserole

Did fall hunting on the prairie fill your freezer with pheasant? Here is an easy and delicious way to turn one of our favorite "game birds" into a wonderful family dinner!







1 Cup Sour Cream

1/4 Cup Vegetable Oil

Can of Cream of Mushroom Soup

1/4 Cup White Wine

Boned pheasant breasts


Flour and brown boned pheasant breasts in butter in a sauce pan or electric frying pan.

In another pan, saute chopped onion, mushrooms and celery together.

In a bowl, combine 1/4 cup of vegetable oil, sauted vegetables, 1 cup sour cream, 1 can cream of mushroom soup and 1/4 cup of white wine.

Place browned pheasant breasts in a casserole dish and top with combine wet ingredients.

Baked covered for 1 hour at 325 degrees.

Serve over brown or wild rice.


Innovative Livestock Services, Inc.

Innovative Livestock Services

2006 Broadway Avenue
Great Bend, KS 67530

(620) 793-9200

4805 Vue du Lac
Manhattan, KS 66503

(785) 587-9700

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