Tuesday, October 20, 2009

Pheasant/Grouse/Chicken Casserole

Pheasant/Grouse/Chicken Casserole

Finished Product B4 scooping on rice.

Right B4 being popped in the oven.

Mixture B4 getting the soup on it.

Mixture B4 getting the soup on it.

Ready to eat!

Pheasant/Grouse/Chicken Casserole

This is a great recipe I first tasted at Dan's house. His Mom made it with pheasants that we shot. Tonight, I made it with chicken. I used some breast, some thighs, trying to figure out which meat would be most like pheasant. Both light and dark were great!

The recipe reads....

For one pheasant filleted and cut into pieces:

Soak in carnation or regular milk for at least 30 minutes.
Bread the pieces in flour, fry until golden brown, season with salt and pepper.
Saute some fresh onions and mushrooms in butter.
In casserole dish (or crock pot) place fried meat, mushrooms, and onions.
In separate bowl mix 1 can of golden mushroom soup, 1 can of cream of chicken soup, and 1 can of chicken broth or use chicken bouillon cubes dissolved.
Pour soup mixture over meat, onion, mushroom mixture.
Bake 1 hr @ 375 degrees covered, or in crock pot 4-5 hours covered.
Serve over rice.
Enjoy with a frosty beer, wine, or whatever.

I cooked this meal tonight for Dan, Brandon and I. We had leftovers, and probably could have fed two or three more adults. I used bigger portions because Dan and I like left overs of this :) is what I did.

3 chicken breast and 3 thighs cut up in cubes and chunks (about a quarter-50 cent piece size)
I use just one can of carnation milk, not the regular milk.
It soaked in milk for about 45-50 min
Used 12 oz fresh mushrooms cut up
Used 1 1/2 cups sliced n cut up onions
Enough butter to saute in
2 cans of each soup
2 cans of chicken broth
And a ton of rice
I baked it in a roaster in the oven covered. (see pic)

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