Post by April B. on Feb 20, 2003 12:27:15 GMT -6
Creamed Pheasant
4 Servings
1 Pheasant
1/2 c. Shortening
2 c. Onions
1 c. Light cream
1/2 c. 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.
4 Servings
1 Pheasant
1/2 c. Shortening
2 c. Onions
1 c. Light cream
1/2 c. 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.