Ingredients
2 large pheasants
1 can mushrooms
1 cup diced celery
green pepper, optional
1/2 diced onion
1 quart rich cream sauce
salt and pepper to taste
Cream sauce: Melt 1/4 lb butter and 1/2 cup flour (or more if needed,) i cup milk, and broth left from pheasant, which has been boiled down to about i pint liquid. Season to taste. Combine pheasant and crfeam sauce, put in large casserole and cover with bread crumbs. Heat in slow oven, 300° about i hour. Serves 8 to 10 people. Good with wild rice or plain boiled rice.
Preparation
Boil pheasants (about 2 to 3 hours) in salted water until well done. Remove skin and bone. Break into large pieces. Boil celery, onions, pepper, until well cooked with enough water to cover. Add mushrooms.
