Angie's Pheasant Glaze
- 1 can Cream of Mushroom Soup
- 1/2 package of Dry Onion Soup Mix
- Milk (enough to make the sauce creamy)
- In medium-sized pan, mix first 2 ingredients and add milk until thick and creamy (thicker than gravy).
- Heat on stove until boiling, then cover and heat on LOW.
- Use with the recipe for Glazed Pheasant!
This recipe was submitted by: Angie Haufschild of Badger, SD