Baked Pheasant Casserole - United States Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Pheasants-disjointed,
1 cup: Flour,
1 tsp: Salt,
1/2 tsp: Pepper,
1 tsp: Poultry seasoning,
1 tsp: Paprika,
1 cup: Sour cream,
1 tbsp: Bacon fat,
1 cup: Celery-chopped,
1: Onion-chopped,
1/2 cup: Carrots-chopped,
1 small: Can mushrooms, diced
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Coat pheasant pieces in flour mixture with seasonings. Brown quickly
in a half inch of oil. Remove meat from pan. Make gravy using
drippings in a pan plus bacon fat, seasoned flour and cream. Thin
with milk if necessary. Stir in vegetables and simmer. Place meat in
a deep casserole, breast first, meatside down. Liquid should fill
casserole two- thirds full after gravy has been added. Add milk if
needed. Cover and bake at 350 oven for about two hours.
Source from luhu.jp
Coat pheasant pieces in flour mixture with seasonings. Brown quickly
in a half inch of oil. Remove meat from pan. Make gravy using
drippings in a pan plus bacon fat, seasoned flour and cream. Thin
with milk if necessary. Stir in vegetables and simmer. Place meat in
a deep casserole, breast first, meatside down. Liquid should fill
casserole two- thirds full after gravy has been added. Add milk if
needed. Cover and bake at 350 oven for about two hours.
Source from luhu.jp