 | | Directions | - Preheat oven to 350ยบ F.
- Prepare the pheasant by washing and patting it dry with paper towels.
- Combine soup with white wine and Worcestershire sauce, mixing well to become a mushroom sauce base. Add salt, pepper, onion, garlic, and mushrooms to the base and stir together.
- Lightly coat the baking dish with cooking spray.
- Place whole pheasant in baking dish. Pour mushroom sauce over the pheasant and sprinkle pheasant generously with paprika.
- Bake for 1-1/4 to 1-1/2 hours, or until meat is moist and tender. After 3/4 hour, baste pheasant with mushroom sauce in pan.
- Serve mushroom sauce as a topping over the slices of meat.
|
|
|
Prep Time: 30 minutes
Cook Time: 1.5 hours
Container: 9 inch square baking dish
Servings: 2
|  | | Ingredients | | - | | 1 pheasant |
| - | | 10 ounces can, cream of chicken and herbs soup |
| - | | 1/2 cup white wine |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 4 ounces can, mushrooms whole or sliced |
| - | | 1 medium onion, chopped |
| - | | 1 clove garlic, sliced |
| - | | 3/4 teaspoon salt |
| - | | 1/4 teaspoon pepper, coarsely ground |
| |
| |
