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    Pheasant: Creamed Pheasant

    Source of Recipe

    Shirley Nissen - 3M Club Cookbook

    List of Ingredients

    1 Pheasant
    1/2 c Shortening
    2 c Onions
    1 c Light cream
    1/2 c Flour

    Recipe

    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. Serves 4.

 

 

 


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