Pheasant Casserole


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PHEASANT CASSEROLE

  Submitted by Mrs. Lois Brichacek from Kansas

2 pheasants

Flour

Salt and pepper

Butter

2 onions, chopped

 1 cup celery, chopped

1 green pepper, chopped ( optional)

2 cans mushroom soup

2 soup cans water

   Cut pheasants into pieces. Roll in flour, salt and pepper; brown in butter. Remove pheasant from pan; place in casserole. Brown onions, celery and green pepper. Add mushrooms soup and water; mix well. Pour mixture over pheasant in casserole. Cook at 250-275 F. degrees for 2-3 hours or until tender. Cooking time will vary according to size and age of birds.

YIELD:  6 Servings

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