MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.04
  
       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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