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Home / Cooking / Fish and Wild Game Recipes


Casserole of Pheasant and Broccoli


  • 1 10-oz. package frozen broccoli pieces
  • 2 cup sliced or cubed cooked pheasant
  • 1/4 cup chopped pimento
  • 1 can condensed cream of mushroom soul)
  • 1 Tbsp. finely chopped onion
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp. curry powder
  • 2 drops Tabasco sauce paprika

Cooking 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° F for 20 minutes. Serves 4.

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


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