Tender Pheasant - cooking recipe

Ingredients

1/2 c. butter and 1/2 c. peanut oil
1 tsp. salt
2 pheasants or 4 breasts
1 1/2 c. beef broth
2/3 c. chopped onion
1/4 lb. mushrooms, sliced
1 tsp. Worcestershire sauce
2 Tbsp. catsup
2 Tbsp. flour
1 c. sour cream
1 Tbsp. chopped parsley

Preparation

Flour pheasant.
Brown in butter and oil.
Place in a casserole which can be placed on a burner.
Add broth.
Cook at a slow heat for 2 1/2 hours.
Saute onions and mushrooms in butter in browning pan.
Add Worcestershire sauce, catsup, 2 tablespoons flour and the broth you cooked the pheasant in.
Add sour cream last.
Do not boil.
Garnish with chopped parsley and serve over rice or pasta or potatoes.