Baked pheasant casserole - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-disjointed | |
| 1 | cup | Flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Poultry seasoning |
| 1 | teaspoon | Paprika |
| 1 | cup | Sour cream |
| 1 | tablespoon | Bacon fat |
| 1 | cup | Celery-chopped |
| 1 | Onion-chopped | |
| ½ | cup | Carrots-chopped |
| 1 | small | Can mushrooms, diced |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Coat pheasant pieces in flour mixture with seasonings. Brown quickly in a half inch of oil. Remove meat from pan. Make gravy using drippings in a pan plus bacon fat, seasoned flour and cream. Thin with milk if necessary. Stir in vegetables and simmer. Place meat in a deep casserole, breast first, meatside down. Liquid should fill casserole two- thirds full after gravy has been added. Add milk if needed. Cover and bake at 350 oven for about two hours.