Cast Iron Pheasant
April 02, 2021 8:26am
1 or 2 pheasants (quartered)
Flour (or your choice of breading)
1 tsp Paprika
1/2 tsp pepper
1 tsp salt
3/4 stick of butter
4 meduim potatoes (quartered)
4 carrots (peeled and cut into strips)
2 small onions (quartered)
1 10 1/2 pz cream of celery soup
1 cup chive and sour cream soup
Combine breading, paprika, salt, and pepper with the pheasant in a plastic bag and shake to coat the pheasant.
In a large Cast-iron skillet, melt butter and heat skillet to 350 degrees. Once hot, place Pheasant pieces in and brown.
While browning pheasant, combine soup and sour cream dressing. Once pheasant is browned pour the cour cream dressing into the skillet. Simmer for a few minutes.
Combine all vegetables together, cover with lid. Simmer for about 1 hour. Continue to simmer until liked potato tenderness.
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