Pheasants Forever

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Terry Klithe

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Ingredients:

two pheasant breasts 1 egg 1/2 tsp. seasoned salt 1/4 tsp pepper 1/2 c. flour 2 T. margarine or olive oil 1 box Uncle Ben's herb butter long grain and wild rice 1 and 1/2 c. water 1 can cream of mushroom soup 1 c. shredded velveeta cheese

Directions:

De-bone breasts and cut both in three pieces [six breasts strips] Combine flour seasoned salt and pepper, mix thoroughly and set aside. Mix a small amount of water in with egg, coat pheasant pieces in egg mixture first then the flour mixture. Brown in margarine or olive oil on stove top, until golden brown. While meat is browning... coat 8x8 glass baking dish with olive oil or margarine. Pour contents of Uncle Ben's rice, including seasoning mix, and 1 and 1/2 c. water,[mix lightly]. Place pheasant breasts into rice mixture and bake @ 325o for 1/2 hour [covered]. Remove from oven and spread evenly over top-1 can cream of mushroom soup and the shredded cheese. Bake for an additional 1/2 hour @ 325o

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