| Pheasant Beau Monde |
| "If you've never had pheasant, or think you don't like it, try this recipe! It is one of our family's favorites - even the kids love it! I often take it to get-togethers when I need a dish to share. Everyone assumes it's turkey, because it tastes a lot like traditional turkey and dressing. Unfortunately, Beau Monde seasoning can be a little hard to find. But don't make the recipe without it - it won't be nearly as good. If you can't find Beau Monde, email us and we'll send you some. This recipe is definitely worth the trouble." |
2 whole skinless pheasants or 2 pheasant breasts
2 carrots, coarsely sliced
2 stalks celery, coarsely sliced
1 medium onion, coarsely sliced
1 tsp. salt
1 - 4 oz can drained mushrooms
1 - 10 oz can cream of mushroom soup
1 - 10 oz can evaporated milk
2 tsp. Beau Monde seasoning
1/2 c. butter
1/2 c. finely diced celery
2 tsp. minced onion
4 beaten eggs
6-8 c. soft bread cubes
chicken bouillon |
| Cover pheasant with water in a stock pot. Simmer pheasant with carrots, celery, sliced onion, and salt. When tender, remove pheasant from bones and cut into bite-sized pieces. Save broth, but discard vegetables. |
| Combine pheasant with mushrooms, soup, and evaporated milk. Add Beau Monde seasoning. In butter, saute diced celery and minced onion until tender. Add to meat mixture. Add eggs and bread cubes. Mix together with enough reserved broth to make a very moist mixture. |
| In greased 11x14 pan, bake for 45-60 minutes at 350o. Add more broth if mixture starts to get dry, or use bouillon if broth runs out. |
| Serves 6 |
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