Baked Pheasant Casserole

2 Pheasants-disjointed
1 c Flour
1 ts Salt
1/2 ts Pepper
1 ts Poultry seasoning
1 ts Paprika
1 c Sour cream
1 tb Bacon fat
1 c Celery-chopped
1 Onion-chopped
1/2 c Carrots-chopped
1 sm Can mushrooms, diced

Coat pheasant pieces in flour mixture with seasonings. Brown quickly in a half inch of oil. Remove meat from pan. Make gravy using drippings in a pan plus bacon fat, seasoned flour and cream. Thin with milk if necessary. Stir in vegetables and simmer. Place meat in a deep casserole, breast first, meatside down. Liquid should fill casserole two- thirds full after gravy has been added. Add milk if needed. Cover and bake at 350 oven for about two hours.

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