Hunk of Meat Monday: Slow-cooked pheasant

I haven't made this recipe for a few years, but I did this weekend, and by golly, it's as good as I remember! The thing that takes the longest in the preparation of this delish dish is cutting apart the pheasant and searching for errant BBs!

Once it's in the oven, you can do all kinds of other things. (My daughter and I went shopping for a "girl" present for her class Christmas party.)

Preheat oven to 250 degrees

Ingredients:
Dried beef
Two phesants, cut into pieces
1 package low sodium bacon
1 can cream of mushroom soup
8 oz of  sour cream

Place a layer of rinsed dried beef in the bottom of a cake pan.

Wrap pieces of cut-up pheasant in bacon.

Mix 8 oz. of sour cream with one can of cream of mushroom soup.

Spread soup and sour cream mixture evenly over the bacon wrapped pieces of pheasant.

Cover and bake at 250 degrees for two hours. Remove foil and bake another hour.

Just getting ready to pull it out of the oven!

It's very rich, but it sure taste delicious. The pheasant stays super moist and it tastes great served over wild rice.

Dawn