Cranberry Pheasant recipe

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Ingredients

1 pheasant, cleaned and cut into pieces
1 (1 ounce) envelope dry onion soup mix
1 (14.5 ounce) can whole berry cranberry sauce
1 cup Catalina salad dressing

Nutrition Info

787.5 calories
carbohydrate: 58.5 g
cholesterol: 142 mg
fat: 40.7 g
fiber: 1.9 g
protein: 45.9 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1360.5 mg
sugar: 39.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Arrange the pheasant pieces in a lightly greased shallow baking dish. In a medium bowl, stir together the onion soup mix, cranberry sauce and Catalina dressing. Pour the sauce over the pheasant. Cover the dish with a lid or aluminum foil.

  3. Bake for 1 hour in the preheated oven, until meat comes easily off the bone.

Recipe Yield

4 servings

Recipe Note

This is an easy way to cook your pheasant. I sometimes cut the pheasant in strips to get a different look. Excellent served with garlic mashed potatoes and a vegetable.

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