With pheasant season upon us why not show you a simply delicious amazing recipe. This is on of my families favorite dishes.
4-6 pheasant breast (skin on or off)
1 can cream of chicken
1 can cream of mushroom
Crushes sea salt
3 cloves crushed garlic
2 tablespoons finely chopped rosemary leafs
1/2 cup water
Preheat oven to 425 degrees
Trim the Breast rinse and pat dry.
Season with salt and pepper
Place in baking dish
In medium bowl mix both cans of soup, water, garlic, Rosemary and 1 teaspoon cracked pepper.
Pour mixture over pheasant breasts
Bake Breast uncovered for 45 mins
Pull out and serve with mashed potatoes and biscuits.
Use the soup mixture as the gravy for the mash and pheasant breasts.
2 cups Flour All-Purpose
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold sweet cream butter
3/4 cup whole milk
Preheat oven to 425 degrees F
In a large bowl sift together flour, baking powder and salt. Cut in butter with fork until mixture resembles coarse crumbs.
Pour milk into flour mixture while stirring with a fork. Mix until dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and slowly add flour until no longer sticky.
My family loves square biscuits,
Roll dough out into a 1/2 inch thick square sheet and cut into 1-2 inch squares.
Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.