Ingredients

breast of pheasant
1 Tbsp. salad oil
1 Tbsp. butter
1 chopped onion
1 C. water
1 Tbsp. butter
1 Tbsp. flour
1 C. milk
1 C. mushrooms and juice
1 tsp. fresh chopped parsley

Cooking Instructions

Fry pheasant in 1 tablespoon salad oil and 1 tablespoon butter until brown, but not crusty. Add 1 chopped onion. Fry until brown, then drain. Add 1 cup water and simmer with lid on for 2 or 3 hours, depending on age of pheasant. Cool and bone pheasant. Leave in juice. Make a rich cream sauce of 1 tablespoon butter, 1 tablespoon flour and 1 cup milk. If you have sour cream, add this also. Add mushrooms and juice, and 1 teaspoon chopped parsley. Alternate pheasant, mushrooms, and sauce in casserole until used up and sprinkle bread crumbs and grated cheese (optional) over top. Bake for 30 minutes at 350 degrees.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: