"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for PHEASANT RECIPE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Monday, November 2, 2009


1 cup onions, chopped
1 1/2 cups water
1 teaspoon vinegar
1 teaspoon Worchestershire sauce

1. Cut pheasant up like fryer.
2. Roll in flour seasoned with salt and pepper
3. Brown both sides in Crisco heated to medium-heat.
4. While browning, saute, lightly brown onions in butter.
5. Heat 1 1/2 cups water near boiling
6. Add vinegar and worchestershire sauce
7. Place in long flat casserole (not deep and not on top of each other)
8. Take onion and liquid and pour over pheasant.
9. Cover tightly with lid
10. Bake at 325
11. Cook slowly 1.5 to 2 hours until tender.

Personal Notes:
Personal Notes:
Hazel Burgess wrote out this recipe for me when Bob went pheasant hunting one year.




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