Happy Thanksgiving! I am hoping you all have a few minutes to relax and kick back with a glass of wine while you read this post.
The other night I made this pheasant casserole and it turned out as delicious as the first time I tried it when I was a kid. Hunting season is winding down for my dad who packed and froze up some beautiful pheasant he shot while he was in South Dakota. My mom brought them along when she visited a few weeks back. There is nothing like fresh, wild game. The only problem can be picking out those pellets. (see below) No one wants to bite down on one of those. I took extra care to pick through the meat to make sure I got every last one and luckily there was only one to be found so thank you Dad for taking the time to get those out when you cleaned the birds.
This recipe is wonderful to try in the winter and it’s very simple to make. You could always substitute your turkey leftovers for the pheasant since they are similar in taste and texture, but I prefer the pheasant because it’s more flavorful and not as dry as turkey can sometimes get. Enjoy!
juice from 1 lemon
1/4 cup good mayonnaise
1 can cream of mushroom soup
1 cup shredded cheddar, plus more to put on top
4 cups broccoli
- Fill a dutch oven with water until the bottom of the pan is covered. Cook the 2-3 pheasants with the lid on at 250 degrees in the oven for 2 hours. (Skip this step if using leftover cooked turkey)
- Steam broccoli until blanched.
- Combine 1 can cream of mushroom soup, lemon juice, mayo and shredded cheese in a bowl.
- Place broccoli on top of pheasant. Stir in soup and cheese mixture. Shred more cheese on top.
- Cook with lid on for 30-45 minutes in oven set at 350 degrees.
The picture below shows how I just added a little water to the bottom of the pan. Not the most appetizing photo, but trust me, it tastes great when it’s all cooked!