1 large Pheasant, dressed and cleaned.
3 Eggs, beaten
4 cup Broth
1 cup Mushroom Soup, undiluted
1 Onion Chopped
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 cup Celery, chopped
1 1/2 cup American Cheese, grated
4 cup Ritz Crackers, crushed
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Simmer pheasant in salted water until tender; remove bones. Cut meat into small pieces, set aside. Beat eggs, add broth and soup. Add onion, pepper, salt, celery, cheese and crackers. Add pheasant meat (can also use Chicken meat) and place in 9x13 inch baking dish/pan. Bake at 350 F. 1 hour. Makes 9-10 servings
Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Dec 20, 1997
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