Lindy's Recipes

Pheasant

This recipe comes from Sandi Lehr

Ingredients:

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.