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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Pheasant Pot Roast
      Yield: 1 Servings
      1    Pheasant
      3 ts Butter
      3 tb Flour
    1/2 ts Salt
    1/4 ts Pepper
      2 c  Water
    1/4 c  Black currant jelly
  Have bird clean and dry. Melt butter in large
  skillet and brown pheasant well on all sides.
  Remove from pan. Mix flour, salt and pepper and
  rub well into bird. Put in pan breast up. Add 1/2
  cup water and bring to a boil. Let simmer, adding
  water as needed every 15 minutes. Cook about an
  hour till tender. Remove bird, place on platter.
  Stir jelly into pan; pass sauce at table.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:22:48 EDT