| 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
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”