Number of Servings - 4 to 6
4 half's pheasant breasts
2 cans (15 1/2 ounces) new potatoes (Sliced)
1 can (11 ouncess) cream of mushroom soup
1 cup milk.
1 box Krustez bake and coating mix
1 packet Mrs. Grass onion soup and dip mix
1/8 tsp. nutmeg
1/4 tsp. thyme.
Remove breasts from harvested pheasant, wash with cold water to remove all blood and shot!
Place on cutting board and slice cross grain 1/2 in thick across breast.
Place in Ziploc bag with krustez powder mix and shake, coating pieces.
Place in hot oil 1/4 in deep browning on both sides (4-5 minutes) remove and drain on paper towels.
Clean pan! Next place sliced spuds, milk, mushroom soup and Mrs. Grass packet into pan and heat to simmer stirring in thyme and nutmeg.
Add pheasant and simmer one hour. Enjoy!
Notes & Variations:
All bird and game works with this recipe (duck ,goose deer, elk, quail, chukar).
Contributor: Richard Sharp, RRGC