Ingredients

1 cut up pheasant, skinned
3 Tbsp. cooking oil
2 lg. sliced onions
1 C. water
1/2 C. white vinegar
1 C. cream
1/2 tsp. whole pickling spice, tied in a cloth bag
1 C. milk (optional)
Cornstarch

Cooking Instructions

Dredge pheasant in flour. Salt and pepper to taste. Brown pheasant in cooking oil; add sliced onions and saute them. After browning is completed, add 1 cup water, 1/2 cup vinegar and spice bag to pheasant pan; simmer for 1 hour. Add cream; simmer for 15 minutes. Add milk, if needed to make more gravy. Thicken with cornstarch (3 tablespoons to 1/4 cup water). Remove spice bag before serving; serve pheasant and gravy hot, over mashed potatoes. Makes approximately 4 servings. (Test Note: This tangy, flavorful gravy will enhance your wild game and eliminate any wild taste.)
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)