Pheasant creole

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

chef/credit: Lynn and Todd Hyhus

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Ingredients:

2 pheasant breasts from two pheasants, 1 cup flour, 1 teaspoon Lawry’s seasoned pepper, 1/4 cup oil, 1 - 16 ounce can tomatoes, 1 can chicken broth, 1 onion - sliced, 1 green pepper - chopped, 1 small can sliced mushrooms - drained, 1 cup celery - chopped, 1 additional teaspoon Lawry’s seasoned pepper, 2 tablespoons margarine, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon crushed red pepper, 1/4 cup water, 2 tablespoons cornstarch, 1 cup Minute Rice.

Directions:

Cut pheasant into bite sized pieces. Roll pheasant in flour and seasoned pepper. In a skillet over medium heat in hot oil, fry pheasant until brown. Place the pheasant in a 9x13 baking dish and set aside. In the same skillet, sauté sliced onion, chopped green pepper and celery for 4 minutes. Add the remaining ingredients except for the water, cornstarch and Minute Rice. Pour into the baking dish with the pheasant. Bake uncovered for 45 minutes. Add one cup Minute Rice and bake an additional 15 minutes. Remove from oven. Thicken the sauce by whisking together the 2 tablespoons cornstarch with 1/4 cup water and pour over pheasant. Enjoy!

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