PHEASANT POT PIE
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Source:
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North American Hunting Club
"Wild Game Cookbook" p.156, R. W. Baker, Lima, OH
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Prep Time:
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10 minutes
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Ingredients |
Utensils |
| 2 cups pheasant,
pre-cooked and removed from bone |
Mixing bowl |
| 1 can cream of
chicken soup |
Skillet |
| 1 pound packaged
frozen vegetables (corn, peas, carrots) |
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| 1 1/2 cups baking
powder mix |
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| 3/4 cup milk |
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| 2
eggs |
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Directions
Mix pheasant, soup and vegetables
Put in a 9X9 inch casserole dish
Mix baking powder mix, milk and eggs
Pour over top of pheasant mix
Bake at 400°F for 30 minutes or until golden brown
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