Creamed Pheasant

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Title: Creamed Pheasant
Categories: Poultry
Yield: 4 Servings

1 Pheasant
1/2 c Shortening
2 c Onions
1 c Light cream
1/2 c Flour

clean pheasant and cut in serving pieces. Wild game may be soaked in
very cold water for 2 hours. Roll in flour seasoned with salt and
pepper. In dutch over, brown meat slowly on both sides in hot fat,
turning once. Top with onions. Pour over 1 cup of water. Cover
tightly and cook top of range over low heat or bake in slow oven at
325 degrees until tender. About 1 hour, 20 minutes before bird is
finished cooking, pour light cream over bird. Good served with
dumplings.

Shirley Nissen - 3M Club Cookbook - Aberdeen, SD

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