Pheasant Supreme (Recipe) | Outdoor Channel
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Pheasant Supreme (Recipe)


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  • 2 cups cooked pheasant, sliced
  • 2 cups French cut green beans, cooked until almost tender
  • 1/4 cup blanched almonds, slivered
  • 1 can homemade cream of mushroom soup
  • 1/2 tsp homemade garlic powder
  • 1/2 tsp homemade onion powder
  • 1/2 cup milk
  • 2 cups stuffing cubes (ground into crumbs)
  • 2 TBS butter, melted
  • 1/4 cup hot water


PREHEAT oven to 400 degrees.

Butter a shallow casserole dish and place 2/3 cup of the crumbs into the bottom. Arrange the green beans over the crumbs. Layer the pheasant slices next. Whisk the mushroom soup with the milk and garlic/onion powder; pour over the casserole. Top with remaining 1-1/3 cups of crumbs that were blended with the water and butter.

Bake for 25 to 30 minutes, uncovered.

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