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This pheasant recipe is ready within the slow oven with mushrooms and wild grain. Condensed soups create a creamy gravy for that pheasant.
Ingredients
- 2 pheasants, chop up
- pepper and salt
- flour
- 1 cup raw wild grain
- 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery soup
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 can (4 ounces) mushrooms, undrained
- 2 1/4 cups water
- 1 pkg instant onion soup mix
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Preparation
Wash pheasant pieces pat dry sprinkle with pepper and salt they toss with flour. If preferred, brown pheasant pieces in skillet inside a little oil or butter.
Combine grain, canned soup, undrained mushrooms, and water in slow oven stir to combine. Place pheasant pieces in slow oven. Sprinkle with onion soup mix. Cover and prepare on LOW for six to eight hrs.
Check after about 5 hrs and give a little water if required.
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