Pheasant Giblets


Pheasant Giblets

Cook Time: 80

Serving Size: 4


  • One 10 3/4 oz can of Cream of mushroom soup
    one 14 oz can of evaporated milk
    6 pheasant breasts (any size)
    1 individual package of saltine crackers
    3 tablespoons of butter


  1. Take whole package of crackers and crumble in bowl
    Cut pheasant breasts into 1 inch by 1 inch chunks
    Lightly brown pheasant chunks in skillet on medium heat in butter or cooking oil of choice
    Mix crackers, cream of mushroom soup, evaporated milk, butter, and pheasant chunks together
    Lightly grease bottom of 9 x 9 baking dish
    Pour into baking dish and bake uncovered at 350 degrees for first half hour
    After half hour uncovered, bake the last 30 minutes covered or until dressing sets up and becomes thick
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