Pheasant Roll-ups cassarole.

This recipe came from the old Byron Sportsmans Club annual wild game feed.

Ingredients:
1 pheasant cooked and cubed
2 cans Cream of Mushroom soup
2 cups of milk
1 bag shredded cheddar cheese
2 cans of uncooked crossants

Mix bird, milk, soup and cheese in a bowl. Open up the crossants and put a tablespoon or two of the mix into each triangle of dough and roll up. Place into a cake pan until dough covers bottom of pan, pour any left over mix on top of pan. Sprinkle the entire pan with more shredded cheese. Place in oven at 350 deg for about an hour. When cheese is golden brown, it’s ready to searve. YUMMY, YUMMY I am going to have to make this tonight now.

Thanks for posting this recipe Preiser! I have some pheasants in my freezer just waiting to be cooked up!

Prieser,
Thanks for the recipie. I was skeptical at first as to the simplicity but really was a great meal enjoyed by all of my family members. This one will be used again very soon.
Zoomer