Pheasant divine

Yield: 4 Servings

Measure 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

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, .

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