Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.