Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Pheasants; breast and legs of |
| \N \N | Flour |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | 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, .