INGREDIENTS

INSTRUCTIONS

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
Posted to MM-Recipes Digest V3 #284
Date: Tue, 15 Oct 1996 20:33:55 -0700
From: Janeen Meister <jasmine@millcomm.com>

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