Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Servings 2 T Lemon juice
2 ea Pheasants 1/2 lb Mushrooms, sliced
Salt and pepper 1 ea Onion, finely chopped
Paprika 1/2 c Finely chopped celery
Flour 1/2 c Sliced, pitted ripe olives
1/2 c Butter 2 T Chopped pimentos
2 c Sour cream

Split birds in half. Sprinkle with salt, pepper and paprika. Dredge
lightly with flour. Brown in butter until golden. Remove birds and
place in a small roasting pan. Add remaining ingredients to butter
in which birds were browned. Pour over pheasants. Cover and bake at
300 F for 2 hours or until tender. Colorado Cache Cookbook (1978)
From the collection of Jim Vorheis

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