Pheasant and mushrooms - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-disjointed | |
| ½ | cup | Pancake mix |
| 2 | cups | Mushrooms-sliced |
| ½ | Lemon juice only | |
| ½ | cup | Butter |
| 1 | small | Onion-chopped |
| 2 | Chicken bouillon | |
| Cubes | ||
| ½ | cup | Butter |
| Salt & pepper to taste | ||
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Dredge the pheasant pieces in the pancake mix and saute in butter until brown on all sides. Remove pheasant from skillet, saute mushrooms and onions in butter until brown, do not burn. Replace pheasant and add bouillon, lemon juice and seasoning. Cover and cook over low heat about one hour or until tender.