INGREDIENTS:
4 - 6 pheasant breasts
1 can cream of celery soup
half & half
1 stock of celery (cut in fine pieces)
white onion
1 teaspoon garlic mix
4 ounces lemon artichoke pesto (King Soopers)
marinated artichoke, mushroom, olive salad (deli at King Soopers)
olive oil/ butter
seasoned flour
DIRECTIONS:
sauté celery, garlic and onions in olive oil or butter
dredge pheasant breast in seasoned flour
add pheasant and sauté until lightly brown on both sides (add oil or butter as needed)
add soup and half & half to reach desired consistency
add deli salad and pesto mix
simmer for 20 minutes and severe with green vegetable or salad