| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizers | 12 | Servings | |
INGREDIENTS
| 2 | Pheasants, dressed | |
| Bacon strips | ||
| 2 | tb | Onions, grated |
| 1 | Egg, hard-cooked | |
| 1/4 | c | Butter, melted |
| 1/4 | c | Sour cream |
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
Preheat oven to 350°F. Sprinkle salt and pepper on outsides of birds. If they have been skinned, place bacon strips over them. Bake in a covered roasting pan in 1/2 inch of water for 1 to 1 1/2 hours. You want the meat to fall from the bones. Cool: remove all meat and put through the fine blade of a meat grinder or use metal blade of food processor to mince finely. Add 1 tablespoon grated onion, egg and butter. Mix in sour cream to thoroughly moisten mixture and make it spreadable. Add salt and pepper; mix well and pack in tightly closed jars and refrigerate or freeze. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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