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Millbrook Pheasant Casserole
Chef:  Deb Robinson - Hill City, KS          Category:  Main Dishes

1 pheasant
2 quarts water
4 cups broth
3 eggs
1 can mushroom soup
1 (medium) onion chopped
1 1/2 cups chopped celery
1 1/2 cups grated Cheddar cheese
1/2 tsp salt
1/2 tsp pepper
4 cups crushed Ritz brand crackers

Directions: Simmer the pheasant in a pot of water with 1/2 teaspoon of salt. (Add a little onion, celery and carrots to the water.) It will be done when the meat easily separates from the bone. Pick the meat from the bones and set aside. In a bowl beat 3 eggs.To the eggs add 1 can of mushroom soup, 4 cups broth that the pheasant was simmered in, 1 chopped onion and 1 1/2 cups chopped celery. Add the pheasant meat along with the crushed crackers and grated cheese. Pour into a 9x13 casserole dish and bake in a 350°F oven for 1 hour. Feeds a good size group of hungry hunters.

Notes: This is the perfect recipe for that pheasant that is full of shot. After simmering the pheasant the meat will fall off the bone and the shot is easy to find.