[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CHEESY MUSHROOM PHEASANT[/title][fusion_text]Week of December 8th to 12th 2014
submitted by Laura Lodermeier
2 pheasants cleaned and cut up
1/4 C butter, melted
1/4 C flour
1-12 oz can evaporated milk
1-10 3/4 oz can cream of mushroom soup PLUS one 8 oz package of fresh mushrooms sliced
1 C shreddded cheese of your choice
3/4 t salt, 1/8 t pepper, 1 t garlic powder
1 large onion sliced
Coat pheasant w/flour. Pour melted butter into roasting pan and place pheasant pieces in a single layer and bake uncovered @425 for 30 minutes. Turn pheasant and bake 15 minutes more. Mix milk, soup, cheese, salt, pepper and garlic powder. Layer onions and mushrooms on pheasant. Pour milk mixture over all. Cover and reduce heat to 325 and bake 25 minutes.
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