1. Craig

    Craig New Member

    Joined:
    Jan 1, 2003
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    Location:
    Central Pa.
    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
    lemon juice

    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.
  2. Crpdeth

    Crpdeth Well-Known Member

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    Alright! Now your talking...Thanks Craig.

    Anyone want to donate some pheasant so I can do a review of this recipe? :D :D :D :D :D :D :D
  3. Craig

    Craig New Member

    Joined:
    Jan 1, 2003
    Messages:
    561
    Location:
    Central Pa.
    I wish I could take credit for the receipt, but I borrowed it from another forum. It sure does sound good, and I just happen to have a pheasant in the ref.
  4. Crpdeth

    Crpdeth Well-Known Member

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    I admire your honesty, but hey, very few recipes are all original anyway...

    Except for my salsa recipe, which is much better than inplanotx's.





    Hotter too.
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