Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Pheasant |
½ cup | Shortening |
2 cups | Onions |
1 cup | Light cream |
½ 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