Collection of recipes from family & friends

Pheasant

This recipe comes from Sandi Lehr

Ingredients:

Pheasants – cut into small pieces 

½ Cup

 

Bisquick 

½ Cup 

Butter 

2 Cubes 

Chicken Bouillon 

 

Mushrooms 

½  

Lemon 

 

Onion 

1 tsp. 

Pepper 

       

Directions:

  1. Roll pheasant pieces in Bisquick and sauté in butter.
  2. Remove and sauté mushrooms and onion.
  3. Add 2 chicken bouillon cubes dissolved in 1 cup hot water, the juice of ½ lemon, and 1 tsp. pepper.
  4. Return pheasant to pan and cover.
  5. Simmer for 1 hour.

Serve over rice.

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