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    PANCAKED PHEASANT


    Source of Recipe


    Master Chef Don Easley

    List of Ingredients




    1 pheasant, boned and cut into bite size chunks
    Pancake flour or flour
    Butter or margarine
    1/2 cup onions, diced
    2 cups carrots, diced
    1/2 cup celery, diced
    3 cups water

    Recipe



    Dust pheasant chunks with flour and brown in butter in skillet.
    Add water and vegetables and simmer until tender.
    If necessary, add more water so it can make its own gravy. Serve over mashed potatoes or rice.

 

 

 


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