Ingredients1 h 10 m servings 787 cals
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 1 hour in the preheated oven, until meat comes easily off the bone.
Per Serving: 787 calories; 40.7 g fat; 58.5 g carbohydrates; 45.9 g protein; 142 mg cholesterol; 1361 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was good. The left-overs are better. I give it 5-stars because it is an easy and fast recipe. Usually pheasant recipes require too much prep...flour, fry and then bake.... Thanks for the ...
Any recipe with Catalina dressing should be avoided! This was not good! I didn't know what Catalina dressing is, but now that I know, I will avoid it!
Turned out GREAT and sooooo easy! I only had one pheasant, so I used chicken too. Since I was using boneless meat I thought it would cook quicker, but it took the whole hour to get tender. The c...
This was a great way to keep the birds from being dried out...plenty of sauce! I had 8 pheasants and I just doubled the recipe, put it in a 9x12 pan and it was perfect. I had my in-laws over who...