Doug's Recipes


Southern Fried Quail | Beef Skillet Supper | BANANA DELIGHT | Turkey Stir-Fry | New Page Title | Cashew Chicken | Venison Cheeseburger Pie | Moist Grouse With Rice | PHEASANT SUPREME | SQUIRREL JUMBALAYA | Homemade Egg Noodles And Venison | SPORTSMAN'S SUPPER | BLACK FOREST ROAST | Special Bergers | INCREDIBLE ELK CHOPS | Dirt | Beef Tips | Lemon Lush | Peanut Butter Pie | PEACH OATMEAL CRISP | POTATO & HAM CASSEROLE | BREAST OF CHICKEN AND BLACK WALNUT SAUCE | BISCOTTI | SMOTHERED VENISON STEAK | SWEET TATER CASSEROLE | WILD ELK ROAST | Fried Wild Rabbit | LEMON JELLO CAKE | DORI'S CHOPS FOR FOUR | BARBECUED ELK | Joe's Barbecued Deer | Favorite Links | Contact Me

Serves: 3-4
Prep Time: 2 hours

2 pheasants
1/4 lb. butter or margarine
slt and pepper
1 8-10 oz. can cream of mushroom soup
1 8-10 oz. can cream of celery or onion soup
1 4 oz. can mushrooms (optional)
1/4 cup dry, red or white wine (optional)

Bone and cut pheasants into 1/4 inch thick pieces. Roll pheasant pieces in flour. Saute in butter or margarine using deep skillet at medium heat for 20-30 minutes. Salt and pepper to taste. Add remaining ingredients and simmer (covered) over low heat for 1 hour or until tender. Serve over boiled potatoes and carrots as a stew or over noodles, rice, toast or baking powder biscuits.