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Sherried Pheasant Casserole

Chef.at.Home's picture
Sherried Pheasant Casserole brings a perfect and subtle blend of flavors to your table.Try this Sherried Pheasant Casserole for once, I bet, you would always love to prepare this for your friends and family!
Ingredients
  Pheasants 2 , cut into pieces
  Flour 1 Cup (16 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Green bell pepper To Taste, chopped
  Onion 1 , separated into rings
  Canned cream of mushroom soup 10 Ounce (1 Can Of 10 Ounce)
  Milk 120 Milliliter (1 Soup Can)
  Sherry wine/White wine 1⁄2 Cup (8 tbs)
Directions

Coat the pheasants with flour and brown in hot vegetable oil.
Place in a casserole.
Sprinkle with the green pepper and onion rings.
Pour a mixture of the soup and milk over the pheasant.
Cover tightly with foil and the casserole lid.
Bake at 350 degrees for 30 minutes.
Uncover and pour the sherry over the top.
Replace cover tightly and bake at 350 degrees for 1 hour longer.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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Average: 4.2 (18 votes)