Pheasant divine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants; breast and legs of | |
| Flour | ||
| Salt | ||
| Pepper | ||
| Shortening | ||
| 2 | cups | Milk |
| 1 | can | (10.75-oz) cream of mushroom soup |
| 1 | cup | White wine |
| 1 | teaspoon | (heaping) curry powder |
Directions
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)
NASHVILLE, TN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .