Yield: 6 servings
Measure | Ingredient |
---|---|
1 large | Pheasant |
3 cups | Pearl barley bulgur |
1 gallon | Water |
1 \N | Cube butter |
\N \N | Salt & pepper |
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Soak barley overnight. Boil pheasant in the water and add seasonings, cook until well done. Add barley and butter to the broth, then add the remaining pheasant. Beat with a wooden spoon for along time until it looks like oatmeal mush. Serve in bowls with a spoonful of brown sugar sprinkled on top.