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Smothered Rosemary Pheasant by Cabela's Staff
Pheasant

Ingredients

  • 1 pheasant
  • flour
  • 2 TBL oil
  • 1 can cream of celery soup
    mixed with 1 1/2 cans milk
  • 2 tsp dried rosemary
  • 1 tsp paprika
  • salt and pepper
  • 2 medium onions
  • 2 or 3 TBL sherry
Directions:  Cut the pheasant into pieces. Combine the flour, paprika, salt and pepper. Coat the pheasant in flour mixture and brown in oil in a frying pan or skillet. Place the browned pheasant in a baking dish and cover with sliced onions. Blend soup, milk, rosemary and sherry. Pour over the pheasant and onions. Cover the baking dish and cook at 325 degrees for 1 1/2 hours or until done.
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