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OHIO CLASSICS: FAVORITE PHEASANT RECIPES FROM THE BUCKEYE STATE
Bavarian Pheasant Souffle
Dolores Upton - Hemlock, Ohio
Course:Main Entrée
Servings:6
Ingredients & Instructions:
2 pheasant breast
4 cups water and 2 chicken bouillon cubes
1 pkg. of croutons
1 onion, diced
½ teaspoon sage
Salt, pepper
½ cup butter
¼ cup flour
6 eggs, beaten
1 can cream of mushroom soup
1 small jar pimentos
Cook the pheasant breasts in the water and bouillon cubes for 20 minutes. Save the broth. Debone and cube the pheasant. Sprinkle the croutons in pan and onion, sage, salt and pepper to taste. Pour 1 cup of broth over the croutons. Put meat on top of the croutons. In a separate pan, melt the butter and mix in the flour, 1 cup of broth, and the eggs. Pour the remaining broth into the egg mixture and pour this mixture over the meat. Bake at 375 for 45 minutes. Prepare the sauce about 15 minutes before the soufflé is finished.
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