Cheddar Pheasant Soup
1 pheasant
1/2 cup diced onion
1/2 cup diced celery
1/4 cup butter
1/3 cup flour
salt and pepper
3 cups milk
1 10-ounce package frozen chopped spinach, thawed and drained
2 cups shredded cheddar cheese
Simmer pheasant in a large covered pan for about 1 1/2 hours. Remove from and take meat from the bones. Save about 1 1/2 cups of the cooking liquid. Saute onion and celery in butter until tender. Stir in flour, salt and pepper. Add the milk and cooking broth, and cook and stir until it thickens and is bubbly. Stir in spinach and pheasant and cook until well heated. Stir in the cheese and stir until the cheese has melted.