Huner's Scalloped Pheasant


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                                                                PAGE 37

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HUNTER'S SCALLOPED PHEASANT

 Submitted by Ella Mae Korthals from South Dakota

1 pheasant 

1 small onion

1 stalk celery

3 1/2 slices dry bread, cubed

2 1/2 cup broth

1/2 cup cream of mushrooms soup

2 Tablespoon pimento ( optional) 

2 eggs, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

Dry Bread Crumbs

   Boil pheasant, onion and celery until tender; strain broth and cool. Cut pheasant into bite size pieces; add cooled broth. Add bread, soup, pimento, eggs and seasonings. Pour into a butter casserole; sprinkle with bread crumbs. Bake at 350 F. degrees for 45 minutes. NOTE:  This freezes well.

YIELD:  8 Servings

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