Creamy Pheasant
1 pheasant, cut into serving pieces
flour seasoned with pepper
2 Tbsp. butter
2 Tbsp. cooking oil
1 can cream of mushroom soup
1/2 can milk
1/4 tsp. crushed rosemary
cooked pasta
parsley sprigs
Roll pheasant pieces in seasoned flour.
Brown lightly in the butter and oil in
a large heavy skillet over medium high
heat. Mix the soup, milk and rosemary
and pour over the pheasant. Bring to
the boiling point, cover and simmer for
1 to 1 1/2 hours until the pheasant is
tender. Add more milk or water if the
sauce gets too thick. Serve with
buttered pasta, spooning the sauce over
both the pheasant and pasta. Garnish
with parsley. Serves 3.
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