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| | | Baked Pheasant Casserole | Favorite of Frances Brooks - Coldwater, Ohio
| | Course: | Main Entrée | | Servings: | 4 | |
Ingredients & Instructions:
2 pounds pheasant meat, cut up
1 cup cracker crumbs
½ cup butter
1 can condensed cream of mushroom soup
1 cup mayo
5 teaspoons cumin
Salt and pepper
Heat oven to 350°. Dredge pheasant chunks in cracker crumbs. In skillet, melt butter over medium-high heat. Add a batch of pheasant chunks and fry until golden brown on all sides. Transfer browned pheasant to casserole dish; repeat with remaining pheasant, adding butter as needed. In mixing bowl, combine soup, mayo, cumin, and salt and pepper to taste. Stir well and pour over pheasant pieces. Cover and bake for 1 ½ hours.
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