Yield: 4 servings
[edit] Ingredients
2 |
Pheasants, breast and legs of |
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2 |
cups Milk |
1 |
can (10.75-oz) cream of mushroom soup |
1 |
cup White wine |
1 |
teaspoon (heaping) curry powder |
[edit] Preparation
Step 1 |
Flour, salt and pepper pheasant pieces. Brown in shortening. Mix milk, soup, wine and curry together. Place browned pheasant pieces in baking dish and cover with milk mixture. Bake, covered, for 3 hours at 300 . Baste 2 or 3 times. Add more milk if it cooks down too much. |
Step 2 |
[edit] About Pheasant Divine
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