|2||Pheasants; breast and legs of|
|1 can||(10.75-oz) cream of mushroom soup|
|1 cup||White wine|
|1 teaspoon||(heaping) curry powder|
Flour, salt and pepper pheasant pieces. Brown in shortening. Mix milk, soup, wine and curry together. Place browned pheasant pieces in baking dish and cover with milk mixture. Bake, covered, for 3 hours at 300ø. Baste 2 or 3 times. Add more milk if it cooks down too much. Yield: 4 servings.
JOYCE STEELE (MRS. H. WILLIAM)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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