ROAST PHEASANT in sour cream

2 Pheasants, cut into serving pieces
Flour
Salt & Pepper
Paprika
Butter
1 c. Sour Cream
1 c. Milk
7 oz. can Mushrooms
1 tsp. Onion Powder
1 tsp. Celery Salt
1 Tbsp. Chopped Parsley
1 Pimento, ~ chopped

Dredge Pheasant in Flour.

Sprinkle with Salt, Pepper, & Paprika.

Brown in Butter in skillet.

Place in Buttered casserole dish.

Stir Flour into pan drippings;

blend in Sour Cream and Milk.

Add remaining ingredients.

Pour over Pheasant.

Cover and bake at 325 for 1 hour.