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Creamed Pheasant and Bicuits Recipe

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This recipe for Creamed Pheasant and Bicuits, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dan Gritzner
Added: Tuesday, October 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Hungry Jack Biscuits
2 c.chopped pheasant
1/2 c.flour
1/2 c.butter, soften and mix with flour
2 oz. jar pimento
1 can cream of mushroom soup
1 c. half and half cream
1 bay leaf
1 small to medium onion, finely chopped
1 beef bouillon cube

Directions:
Directions:
Boil pheasant in water with bay leaf and bouillon cube. Save 2 c of the broth. Let pheasant cool and then chop into bite-sized pieces. In pan pour 2 cups broth and stir in the flour and butter mixture. Add soup, onion, half and half, pheasant and pimento. Bring to slow boil. Reduce heat and simmer 5-10 minutes. Pour mixture into greased 9x13 baking dish. Bake in 450 oven for 5 minutes and then place biscuits on top of mixture; bake another 10 to 12 minutes or until biscuits are done.

 

 

 

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