Pheasant Pot Roast^ Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: Pheasant,
3 tsp: Butter,
3 tbsp: Flour,
1/2 tsp: Salt,
1/4 tsp: Pepper,
2 cup: Water,
1/4 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 1/2 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
Source from luhu.jp
pheasant well on all sides. Remove from pan. Mix flour, salt and
pepper and rub well into bird. Put in pan breast up. Add 1/2 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
Source from luhu.jp