posted by Angel 10-31-100 12:53 PM
Pheasant and Rice
1 pheasant
1 medium onion
1 cup rice
2 cups cold water
flour
1/2 cup chopped celery
1/2 tsp. salt
3/4 cup milk
Dredge cut up pheasant in flour and brown. Cook onion and chopped celery in butter until tender. Bring to boil the rice, salt and cold water. Stir; cover and simmer 25 minutes. Place cooked rice, mixed with onion and celery, in 9 x 13-inch greased pan. Arrange browned pheasant on top. Add 3/4 cup milk.