Recipe by LYSS
"This recipe is very simple yet delicious. Pheasant is normally a dry bird but this recipe keeps it wonderfully moist. It almost falls right off the bone!"
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pheasants, cleaned and rinsed
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (1 ounce) package
dry onion soup mix
1 (4.5 ounce) can
salt and ground black pepper to taste
Easy recipe & great flavor. The bacon adds a nice savory touch. I only mixed in 1/2 cup of water because we prefer a thicker soup/gravy to spoon over our rice & meat. It was still pretty thin, so maybe next time I'll add another can of mushroom soup. Will make this again!
The recipe was a little salty and oniony, but the pheasants were okay. I only give it 3 stars because I'm not a fan of the texture of pheasant.
Just like my Grandpa used to make it every Thanksgiving after a Fall hunting trip! Yum Yum. Thanks for the walk down memory lane:-)
Tried this for our Thanksgiving lunch and even the most finicky eaters in my family loved it! Will definitely make this again.
I always have pheasant in my freezer it seems and I'm always looking for new ways to prepare it. This recipe caught my eye and am I ever glad I made this! The pheasant was so tender and moist it fell right off the bones. I made mashed potatoes to go with it and used the sauce as a gravy. It had great taste. We will make this again.
Spectacular. This was really a wonderful way to make a whole chicken in the crock pot; I used a fryer instead of the pheasants and it came out great! Also, eliminating the bacon, this is a great base recipe for a chicken to which then almost anything can be done for a brand new meal!!
Husband loved this!
the best phesasnt that i have ever had. this recipe really keeps the bird moist. its awesome. my husband love wild game and this is his favorite pheasant recipe that he has found.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 158
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