Pheasant in Mushroom Gravy
Entertain the neighbors with this tantalizing dish that will have everyone wanting seconds!
Yield
2 servingsPrep
10 minCook
90 minReady
100 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
boned |
*
|
| 10 ¾ | ounces |
cream of mushroom soup
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
boned |
*
|
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
paprika
|
*
|
Directions
Place pheasant in baking dish . Mix soup, soy sauce and seasoned salt in measuring cup. Add enough water to make 2 cups. Stir. Pour over phesant. Sprinkle with paprika. Bake uncovered at 375℉ (190℃) for 1 to 1½ hours or until tender. Baste occasionally with gravy. Serve with rice or potatoes. (serves 2-3)
