Pheasant with asparagus - united states

Yield: 6 servings

Measure Ingredient
4 cups Pheasant-cooked/chopped
¾ cup Butter
½ cup Flour
4 cups MiLk
1 can Green asparagus
3 cups Ritz cracker crumbs
1 cup Cheese-grated
1 can Pimentos
4 Hard boiled eggs
½ teaspoon Salt
¼ teaspoon Pepper

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Make a cream sauce by melting half a cup of the butter in a sauce pan; blend flour, milk and seasonings, stir until thick, slowly add eggs, cheese and pimento. Place crumbs on the bottom of a casserole and lightly butter. Add a layer of cream sauce pheasant and asparagus, alternate layers ending with the cream sauce, top with the crumbs.

Pour on rest of the butter and bake in a 350 oven for thirty minutes.

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