Dec 13, · Season pheasant with salt and pepper. Brown in butter in skillet. Prepare rice using package directions. Spoon rice into greased baking dish; top with pheasant. Combine soup with remaining ingredients in saucepan; blend well. Bring to a boil; pour over pheasant. Bake covered at degrees for 30 minutes. Uncover. Dec 27, · Season the pheasant breasts on both sides with a little pepper Heat the remaining butter and the olive oil in a large skillet, till foaming. Add the pheasant breasts and cook on each side for minutes. .
Oct 23, · DIRECTIONS Cut pheasant into quarters. Dredge pieces in flour. Melt butter in oven-safe skillet over medium-high heat. Add pheasant, and cook until browned on both sides, turning once. Add onion and next 7 ingredients. Put oven-safe skillet in 5/5(8). Ingredients 6 to 7 pounds pheasant (or chicken) 1 1/2 teaspoons paprika 1 teaspoon curry powder 1/2 teaspoon black pepper Dash salt 1/4 cup flour 2 tablespoons vegetable oil 1 envelope dry onion soup mix 8 ounces wild rice (about 1 cup) 1 (10 3/4-ounce) can cream of mushroom soup (or cream of celery Calories:
Flour & lightly brown pheasant pieces. Mix rice, canned soups, mushrooms & water chestnuts in casserole dish. Add pheasant. Sprinkle dry onion soup mix over top. Cover lightly with foil and bake 3 hours at ºF. Cream Cheese Stuffed Pheasant Breast. Ingredients» 4 boneless pheasant breasts, skinned» 1/2 cup butter» 1 1/2 cups crushed corn flakes.