Pheasant Casserole

Name: Pheasant Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 4 pheasant breasts.; 4 slices ham.; 4-6 slices swiss cheese.; 1 can cream of mushroom soup.; 1 cup water.; 2 cups stuffing mix.; 1 stick butter, melted.

SpotX Wild Foods Recipe from Beverly Woods
Prep:20 minutes Cook:1 hour Difficulty:2

Ingrediants:

4 pheasant breasts.
4 slices ham.
4-6 slices swiss cheese.
1 can cream of mushroom soup.
1 cup water.
2 cups stuffing mix.
1 stick butter, melted.

Directions:

In a bowl, mix together the soup and the water.
Put the breasts in a greased baking dish.
Place the ham and cheese on the pheasant breasts.
Pour the soup over the breasts and cover with the stuffing mix.
Pour the melted butter over the top of the stuffing mix.
Bake for 1 hour at 180°C.

Pheasant Recipes

Barbecued Pheasant

English Pheasant

Stuffed Pheasant and Bacon Roll

Roasted Red Pepper Pheasant

Pheasant Casserole

Pheasant Pot Pie

Pheasants
Pheasants were introduced into New Zealand as a game bird for recreational hunters back in 1842; however, they did not really establish themselves until 1865 when successful breeding by the Canterbury Acclimatisation Society prompted the importation of more birds. Numbers increased and spread until the 1900s, when predators and competition for food from smaller imported birds was blamed for a drop in pheasant numbers. Breeding by the Acclimatisation Societies throughout New Zealand, combined with the breaking-in of farmland and careful husbandry by the now Fish & Game Councils, has since seen the birds flourish.