|
|
 |
Other Fowl
Tuck’s Kansas Pheasants
For 2 Pheasants
4 breasts, filleted
4 legs, separated from back
4 bay leaves
6 All spice (whole)
1-8 oz. can cream of mushroom soup
1 lemon
16 oz. sour cream
12-16 oz. whole fresh white mushrooms, quartered
Season legs with salt and pepper and poultry seasoning. Place legs in slow cooker
with juice from lemon, cream of mushroom soup, bay leaves and all spice, cook
on slow for 6-8 hours or until tender
Add sour cream, stir and blend with sauce already in pot. Add quartered mushrooms
and continue to cook.
In separate skillet sauté breasts in butter over medium heat until meat
turns from pink to white. Pour sauce over breasts and legs. Serve over rice.
Tucker Miller III
Drew, Mississippi
Top
|
 |
|
