Pheasant Pesto

Updated: Oct 29, 2021

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

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