Recipe - Creamed Pheasant

1 Pheasant
One half cup Shortening
2 cup Onions
1 cup Light cream
One half cup Flour

clean pheasant and cut in serving pieces. Wild game may be soaked in very
cold water for 2 hours. Roll in flour seasoned with salt and pepper. In
dutch over, brown meat slowly on both sides in hot fat, turning once. Top
with onions. Pour over 1 cup of water. Cover tightly and cook top of
range over low heat or bake in slow oven at 325 degrees until tender. About
1 hour, 20 minutes before bird is finished cooking, pour light cream over
bird. Good served with dumplings.

Shirley Nissen 3M Club Cookbook Aberdeen, SD
Posted to MMRecipes Digest V3 #284

Date: Tue, 15 Oct 1996 20:33:55 0700

From: Janeen Meister jasmine@millcomm.com