releases: http://noem.house.gov/index.cfm/in-the-news?ContentRecord_id=4743DC5D-2D8B-4803-9370-673064B187D9
Data license: MIT · Data source: dwillis/congress-press
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| http://noem.house.gov/index.cfm/in-the-news?ContentRecord_id=4743DC5D-2D8B-4803-9370-673064B187D9 | Rep. Noem Shares Creamy Bacon-Wrapped Pheasant Recipe | 2015-11-23 | 2015 | 2015-11 | Republican | House | SD | Kristi Noem | N000184 | noem.house.gov | legacy | KDLT Rep. Kristi Noem shares her creamy bacon-wrapped pheasant recipe with Meagan and Tom in the KDLT Kitchen. Kristi Noems Creamy, Bacon-Wrapped Pheasant Ingredients 1 pheasant (or chicken) 2-3 pkg. sliced corned beef (I use Buddig) 7 strips of bacon (or as many pieces for the number of meat pieces) 1 can cream of mushroom soup 1 container (12 oz.) sour cream Fresh mushrooms Salt Pepper Garlic salt Sage or poultry seasoning Directions Debone your pheasant. Preheat oven to 350 degrees. Season pheasant portions with salt, pepper, garlic salt, sage or poultry seasoning, to taste. Wrap individual pheasant portions in corned beef. Then, wrap bacon around. Place in a cake pan. In a small bowl, mix the sour cream and cream of mushroom soup. Add mushrooms. Pour mixture over the meat. Cover and cook 60-70 minutes. Serve with rice or potatoes and enjoy! | 1 | 2026-03-30T12:14:52Z | 2026-03-30T12:14:52Z |