| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Game |
4 |
Servings |
INGREDIENTS
| 2 |
|
Pheasants; breast and legs of |
|
|
Flour |
|
|
Salt |
|
|
Pepper |
|
|
Shortening |
| 2 |
c |
Milk |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
c |
White wine |
| 1 |
ts |
(heaping) curry powder |
INSTRUCTIONS
Flour, salt and pepper pheasant pieces. Brown in shortening. Mix milk,
soup, wine and curry together. Place browned pheasant pieces in baking dish
and cover with milk mixture. Bake, covered, for 3 hours at 300°. Baste 2 or
3 times. Add more milk if it cooks down too much. Yield: 4 servings.
JOYCE STEELE (MRS. H. WILLIAM)
NASHVILLE, TN
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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