Pheasant pot roast^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant | |
| 3 | teaspoons | Butter |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Water |
| ¼ | cup | Black currant jelly |
Directions
Have bird clean and dry. Melt butter in large skillet and brown pheasant well on all sides. Remove from pan. Mix flour, salt and pepper and rub well into bird. Put in pan breast up. Add ½ cup water and bring to a boil. Let simmer, adding water as needed every 15 minutes. Cook about an hour till tender. Remove bird, place on platter. Stir jelly into pan; pass sauce at table. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-10-95