Recipe by: Tom Smith, General Manager Wildrose Mississippi
6 pheasant breasts
1 bag egg noodles
2 jars Campbell’s brown chicken gravy
6-8 slices prosciutto
1 bundle asparagus
1 bag of shredded Parmesan
Cook and drain approximately one bag of egg noodles.
Preheat grease in an iron skillet to medium high. Use enough grease to almost cover the pheasant
Dip the pheasant in an egg bath and roll in grated Parmesan, repeat.
Put the breasts in the skillet and crust the Parmesan until browned. Be prepared! The cheese will bubble and splatter.
Remove from the skillet and drain the grease from the breasts.
In a glass cooking dish (10×14 works for 6 breasts) pour the egg noodles then cover with brown gravy and stir until the noodles are coated. Chef’s choice to either make the gravy or use Campbell’s brown chicken gravy.
Place the cooked breasts on top of the noodles and gravy and bake at 375 for 30 minutes. This will finalize cooking the breasts.
Wrap approximately 3 stalks of asparagus with a slice of prosciutto, mist with olive oil and season to taste. Place bundles on non-stick baking sheet and cook for 20 mins at 375. I usually cook the asparagus the same time as the pheasant just on a higher rack.
And now, enjoy!