“This is a recipe I use during hunting season. We are all hunters and the opening day of pheasant season in South Dakota is like a national holiday around here!”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bone pheasant and dice into bite-sized chunks.
  2. Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
  3. Mix together mushroom soup, worcestershire sauce and milk until smooth.
  4. Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
  5. While pheasant is cooking boil noodles til done, drain and keep warm.
  6. Serve pheasant over hot noodles.

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