"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


  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!