Recipes Included On This Page Pheasant Royal Pork Potato Casserole Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pheasant Royal Recipe By : Red Deer Advocate Cookbook; 1988 Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pheasant -- cut up Flour for dredging 2 tablespoons butter Salt and pepper to taste 1 medium onion -- grated 1/4 pound fresh mushrooms 1 can cream of mushroom soup 1/2 cup sherry -- or apple juice 1 cup sour cream Dredge the pheasant with flour; brown in butter. Place in a 1-liter (1- quart) casserole dish. Season with salt and pepper. Pour the onion, mushrooms, soup, sherry or juice and sour cream over the meat. Cover and bake at 350F until tender, approximately 1 hour. Yields 4 servings. Doris commented, "You may use any small game birds in place of the pheasant. I usually double this recipe which will serve 8 to 10 people and use a 2-liter (2-quart) casserole dish." Hallie's note: She never mentioned if the mushrooms were to be left whole or chopped or sliced. I tend to just rough-chop them so they are in bite- sized pieces. I made a dish very similar to this with Cornish game hens many years ago and added some minced garlic, thyme and cayenne pepper. By Doris Anderson in the Red Deer Advocate Cookbook; 1988. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 8 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 627 Calories; 39g Fat (59.4% calories from fat); 49g Protein; 11g Carbohydrate; 1g Dietary Fiber; 184mg Cholesterol; 431mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat. Back to Recipe List * Exported from MasterCook * Pork Potato Casserole Recipe By : Edmonton Journal Cookbook; 1972 Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-01 Jan 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lean pork chops, browned 6 potatoes, thinly sliced 3 green onions, thinly sliced 2 teaspoons salt 1/2 teaspoon pepper 1 can condensed cream of mushroom soup 1/2 cup milk Arrange the browned pork chops and the potatoes in the bottom of a baking dish. Add the green onions and the salt. Combine the pepper, mushroom soup and milk; pour over the potatoes. Bake at 350F. for 1 hour. Serves 6. From the Edmonton Journal Cookbook; February 29, 1972. MCformat by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 26 January 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 5g Fat (61.7% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 1132mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.