- 3
Ingredients
- 5 pheasant breast halves (soak in milk overnight)
- 12 oz. Sour cream
- 1 small can of mushrooms
- 3/4 cup Parmesan cheese
- 16 oz. Shredded Colby Jack cheese
- 1 Tbsp. Olive oil
- 1 can Pillsbury Grands flakey biscuits
- 1 medium onion diced
Preparation
Step 1
Cube pheasant breasts into 1/2 to 1 inch cubes. Add Olive oil, pheasant, and onion to frying pan at medium-high heat. Season with Lowry’s season salt and pepper, then brown completely (appx. 25 minutes), leaving pan uncovered.
Remove frying pan from heat and add contents to large mixing bowl. Add sour cream, mushrooms, soup, and Parmesan cheese and mix together. Pour mixture into large casserole pan evenly.
Cook biscuits approximately 5-10 minutes. Place biscuits on top of the mixture evenly to cover entire pan. Pre heat oven to 375 and place pan in oven for 40 minutes. Remove and spread shredded Colby Jack on entire top of casserole, then place back in oven for 3-5 minutes until cheese has melted. Remove from oven and let cool. So easy even a caveman can do it!