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Cream of Pheasant and Wild Rice


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My version.....

 

 

First I take this

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Slow roasted onion stuffed pheasant wrapped in foil at 300 for three hours until it is fall off the bone, diced onions/diced mushrooms/diced celery/sliced carrots sautéed until soft, bacon cooked crispy and crumbled, butter, chicken broth, cream, garlic, basil and pepper..cooked wild rice separate then blended into pot slowly simmered for forty minutes.

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Served with a good rye bread

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Now that looks delicious! Might just try it with a whole PH I have in the freezer that was destined for the Green Egg.

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