Huner's Scalloped Pheasant
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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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