"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Oriental Pheasant Casserole Recipe

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This recipe for Oriental Pheasant Casserole, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lyle DeJong
Added: Monday, November 7, 2005


1 skinned pheasant, cut into serving pieces
1 c. sliced carrots
2 onions, sliced
1/2 c. sliced celery, including lots of leaves
1 clove minced garlic
2 T. chopped parsley
1 sm. bay leaf
1 c. beef consommé
1 c. skim-milk yogurt
Salt and pepper

Lightly oil a broiler pan; add the pheasant pieces. If there is any visible fat on the pheasant, it should be removed. Broil the pheasant until lightly browned on all sides. Place in a casserole in a single layer. Pour the vegetables over the top. Add consommé and yogurt to the dish and sprinkle with salt and pepper. Cover and bake in a 400 degree oven for 30 minutes. Turn the heat to 350 degrees and cook until the pheasant is fork tender, about 1 more hour. About 5 minutes before serving, remove the casserole from the oven and thicken the juices slightly by adding a little flour. Stir thoroughly and return casserole to oven for 5 minutes.




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