Pheasant Recipe

Ingredients

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• Take a rooster or hen pheasant and pluck off all feathers,do not skin it. shopping list
• Cut off the legs and head and remove the entrails. shopping list
• Save the heart,liver and stomach. shopping list
• Place the pheasant and the heart,liver and stomach in a pot with enough water to cover it well. shopping list
• Add one onion about 2-1/2 inches in diameter, cut up in small pieces. shopping list
• Three bay leaves, shopping list
• One level teaspoon of ground cinnamon, shopping list
• 1/4 teaspoon gound cloves, shopping list
• 1 Cup celery,cut up shopping list
• salt and pepper to taste. shopping list
• Over medium heat boil for 2 hours, or until the pheasant is very tender,keeping the pot covered as much as possible and water to keep up the level of the liquid. shopping list
• Remove the Pheasant and leave to drain. shopping list
• Add three cups of flat egg noodles to the liquid in the pot and boil the noodles until tender. shopping list
• While the noodles are boiling remove the breasts from the pheasant,the legs and all meat from the wings and back . shopping list
• Fry them in butter in a frying pan until just lightly brown. shopping list
• Do not put flour,bread crumbs or starch on them. shopping list
• Now remove the noodles. shopping list
• Serve the liquid the pheasant was boiled in as a soup. shopping list
• It is extremely delicious. shopping list
• Serve the lightly butterd fried pheasant and noodles as the main dish on the same plate. shopping list
• The pheasant will not be at all dry . shopping list