• 6servings
  • 60minutes
  • 1calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/2 cup packed brown sugar

  3. 6 pheasant or grouse breast halves

  4. 3 tablespoons butter

  5. 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

  6. 1 to 1-1/3 cups water

  7. 1 cup chicken broth

  8. 1 can (2.8 ounces) french-fried onions

  9. Mashed potatoes or hot cooked rice

Instructions Jump to Ingredients ↑

  1. Baked Pheasant in Gravy Recipe photo by Taste of Home 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.

  2. 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. Yield: 6 servings.


Send feedback