Pheasant with Mushrooms

4 Pheasant Breasts
2 lbs. mushrooms
1 red bell pepper
1-1/2 sticks butter
10 oz. bottle Heinz 57 sauce
1 pint heavy cream

Use 2 to 4 quart casserole dish. Layer pheasant breasts with mushroom slices. In a sauce pan, melt butter, add Heinz 57 sauce, then add heavy cream and simmer for approximately 10 minutes. Pour over pheasant and mushrooms. Top with slices of red pepper. Cook at 350 degrees for 2 hours. Serve over rice.

One of many easy pheasant recipes entered by: Nancy Myers

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