- 81. GROUSE OR PHEASANT STOUP
- Cut meat off bones into small cubes. (Taking meat off bones takes away some of the wild taste.) Put meat into water. Add chopped vegetables. then ...
Ingredients: 8 (cubes .. partridge .. soup ...)
|
- 82. MILK FRIED CHICKEN, RABBIT, OR PHEASANT
- In large skillet, melt butter and brown pieces of meat on both sides. Add all spices evenly over meat. Pour milk over all. Reduce heat and simmer ...
Ingredients: 9 (marjoram .. milk .. paprika .. pheasant .. sage ...)
|
- 83. PAN FRIED PHEASANT
- Cut up 2 pheasants, quarter breasts. Mix ... flour; add milk. Delicious gravy.
|
- 84. PHEASANT - CHICKEN DELIGHT
- Debone pheasant or chicken. 1. Season ... Serve with rice or potatoes.
Ingredients: 7 (beef .. celery .. cream .. like .. onions .. pieces ...)
|
- 85. PHEASANT CASSEROLE
- Combine canned soups in ... Pyrex baking dish. Put pheasants, skin side up, ... for 2 hours 15 minutes.
Ingredients: 6 (milk .. paprika .. rice .. soup ...)
|
- 86. PHEASANT CASSEROLE
- Mix together. Bake at 325 degrees for 2 hours. if too dry add more liquid. If too soupy uncover and continue baking.
Ingredients: 7 (broth .. milk .. overnight .. rice .. soup ...)
|
- 87. PHEASANT EN CASSEROLE
- Season the birds with salt and pepper. Roll in the flour; brown slowly in casserole with melted butter. Add mushrooms, wine and other ingredients. ...
Ingredients: 9 (flour .. mushrooms .. nutmeg .. parsley .. pieces ...)
|
- 88. PHEASANT IN MUSHROOM SOUP
- Cut up pheasant into serving pieces. Dip ... 1 1/2 to 2 hours.
|
- 89. PHEASANT OR CHICKEN BREASTS
- Flour cut up bird and brown in frying pan. Combine rest of ingredients. Place bird in roaster and cover with sauce. Bake at 350 degrees, uncovered, 1 ...
Ingredients: 10 (mushrooms .. paprika .. pheasants .. salt .. sauce ...)
|
- 90. PHEASANT OR GAME STOCK
- This stock can be ... the following bones: venison, pheasant, and rabbit.
|
