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POTTED PHEASANT

pheasant
flour for dredging
1/2 c. butter
1 onion
3 whole allspice
1 stalk celery
1 c. meat stock
1 c. cream
salt and pepper
2 Tbsp. sherry

Cut pheasant in desired pieces; roll in flour and brown in butter.
Add remaining ingredients. Bake in 350 degrees oven for 1 1/2 hours
or until tender. Remove pheasant and strain liquid. Add more cream,
soup stock and the sherry. Thicken gravy. Serve with wild rice.

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