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      Title: Creamed Pheasant
 Categories: Poultry
      Yield: 4 Servings
 
      1    Pheasant
    1/2 c  Shortening
      2 c  Onions
      1 c  Light cream
    1/2 c  Flour
 
  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
 
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