Submitted by Seanfog
Debone the pheasant and cut into thin strips. Season with Mrs. Dash. Saute in olive oil until pink is gone. Meanwhile take and cut the tops off the asparagus and cut the rest into small slices. Steam for about 8 minutes or until they are slightly crisp. Take the mushrooms and slice unless canned are used and saute them with the cooked Pheasant for just a minute. Add the Chiken soup and the dawn sauce along with the cut up velvetta cheese. Add the soup base . Stir in Jimmys and let simmer.
After all is mixed well let cool for 15 minutes. If thinned down take and pour Wondra into the mixture and let thicken. Take your crepe shells and put on a plate and put mixture on the one end and roll up. Fill evenly. You can put them in a casserole dish or individually wrap in small tin foil wraps and save to heat later.
Cutting the Pheasant, deboning and slicing it up. Slicing up the Asparagus and the cheese. Open cans.
This recipe has been added to the following public cookbooks:
French,
cookin good
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Seanfog
12/07/07 11:14 PM | Pheasant Crepesbest ever! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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