Creamed Pheasantpoultry 1 pheasant 1/2 cup shortening 2 cup onions 1 cup light cream 1/2 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 |
