Ingredients:
  • 4 MacFarlane Pheasant Breasts
  • 2 pounds of mushrooms
  • 1 red bell pepper
  • 1-1/2 sticks butter
  • 10 ounces bottle Heinz 57 sauce
  • 1 pint heavy cream
Directions:

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 F for 2 hours. Serve over rice.

Prep Time: 15 minutes

Cook Time: 2 hours

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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.