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OHIO CLASSICS: FAVORITE PHEASANT RECIPES FROM THE BUCKEYE STATE
Baked Pheasant in Gravy
Patricia Berlkamp - Cedarville, Ohio
Course:Main Entrée
Servings:6
Ingredients & Instructions:
½ cup all purpose flour
½ cup brown sugar
6 pheasant breast
3 tablespoons butter
1 can celery soup
1 1/3 cups water
1 cup chicken broth
1 can French-fried onions
In a large resealable plastic bag, combine all ingredients with pheasant. Bake uncovered for 40 minutes at 350°. Bake 5-10 minutes longer until juice runs clear. Serve with potatoes or rice.
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