Casserole Of Pheasant And Broccoli

Recipe Ingredients

1		Frozen broccoli pieces - (10 oz)
2 cups	474ml	Sliced or cubed cooked pheasant
1/4 cup	36g / 1.3oz	Chopped pimento
1		Condensed cream of mushroom soup
1 tablespoon	15ml	Finely-chopped onion
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
1/2 teaspoon	2.5ml	Curry powder
2		Tabasco sauce
		Paprika - to taste

Recipe Instructions

Cook broccoli according to directions on package except limit cooking time to 5 minutes. Drain thoroughly and arrange in the bottom of a shallow casserole. Arrange pheasant slices or cubes over broccoli, scatter the pimento over this.

Combine salt and seasonings except the paprika and a little of the cheese. Pour this sauce over the pheasant mixture. Sprinkle with remaining cheese and with paprika. Bake at 350 degrees for 20 minutes.

This recipe yields 4 servings.

Description:

"This casserole dish is an excellent way to use left-over cooked

pheasant."

Source:
The Outdoor Lodge at http://www.theoutdoorlodge.com

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