Roasted Pheasant

Marvin's Pheasant Casserole
Sent in by Ronda Kocher.

~ 2 or 3 whole pheasants
~ 3 large potatoes
~ 1 onion, diced
~ 1 cup milk
~ 1 - 2 cups flour
~ 3 heaping tbsp butter
~ salt and pepper

Cook the pheasants by frying, boiling or slow cook in a crockpot. Cooking in the crockpot or boiling will make the meat tenderer.

Cool. Remove meat from bones and chop into bite sizes pieces.

Spray a 9 x 13 casserole dish with non-stick spray. Layer in the meat, potatoes and onion.

In a mixing bowl, mix the milk and flour. Season to taste with salt and pepper. Pour over the top of the casserole. Top with butter in 3 places.

Bake at 350 degrees for 30 – 45 minutes or until the casserole thickens and gets light brown on top.

Serve and enjoy.

For more information:
Backwoods Bound
619 W Legion St
Columbia, IL 62236 US
Email: mail@backwoodsbound.com

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