"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamed Pheasant & Biscuits Recipe

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This recipe for Creamed Pheasant & Biscuits, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Conner
Added: Wednesday, August 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
7 c. water
1 whole dressed pheasant (1 1/2 to 2 1/4 lbs.) skin removed
1 medium carrot, cut into 1-inch lengths
1 stalk celery, cut into 1-inch lengths
1 small onion, cut into 8 wedges
1 bay leaf
6 peppercorns
1/2 c. all-purpose flour
1 c. 2% milk
Salt and Pepper to taste
6 buttermilk biscuits

Directions:
Directions:
In 4-qt. saucepan, combine water, pheasant, carrot, celery, onion, bay leaf and peppercorns. Bring to a boil over high heat. Cover. Reduce heat to medium-low. Simmer for 45 minutes to 1 hour, or until pheasant is tender.

Remove pheasant from pot; set aside to cool slightly. Strain stock through fine-mesh sieve. Discard vegetables and bay leaf. Set 2 cups of stock aside. Reserve remaining stock for future use. Remove pheasant meat from bones; discard bones. Coarsely shred meat. Set aside.

Return reserved 2 cups stock to saucepan. Bring to a simmer over medium heat. Place flour in small mixing bowl. Blend milk into flour. Whisk milk mixture into stock in saucepan.Stir in pheasant. Cook for 3 to 4 minutes, or until mixture is thick and bubbly, stirring constantly. Add salt and pepper to taste. Serve creamed pheasant over split biscuits.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a classic recipe and real comfort food on cold, blistery days!

 

 

 

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