2- 2 1/2 lbs Pheasants cut into serving size pieces(just quarter them)
2/3 cup flour
2 tsps salt
1/2 tsp pepper
2 tsp paprika
4 tbsp bacon drippings
1 cup chopped onions
1 cup finely diced celery
1 cup sour cream
1 cup light cream
Shake the pheasant in a paper bag with the flour, salt, pepper, and paprika
Heat the bacon drippings in a skillet and brown the pheasant pieces and put them in a glass baking dish( just large enough to lay all the pieces in one layer)
In the same skillet cook the onions, and celery for five minutes.
Cover the pheasant with these vegtables
Mix the sour cream and light cream together and pour over the pheasant. Cover with aluminum foil and bake @ 275 for 1 to 1 and a half hours. Skim off the fat and add a few drops of lemon juice to the sauce for taste.
If there are no dogs in Heaven, then when I die, I want to go where they went.
My goal in life is to be as good of a person as my dog already thinks I am.