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.)
 
 
 "For life is more than food, and the body more than clothing." (Luke 12:23)