Ingredients

1 pheasant
Flour
Butter or margarine
Bacon strips
Sherry
Salt and pepper
Pinch of Fines herbs

Cooking Instructions

Skin bird and cut into portions. Dredge with flour; fry in butter until lightly browned. Place in another pan; lay a strip of bacon across each piece. Add a little of the butter in which the bird was browned and 1/4 cup Sherry and a little water mixed, having liquid in pan come up about half way on the pieces. Add the rest of the seasonings. Cover and bake at 300-350 degrees for 1 to 1 1/4 hours. Baste frequently, adding Sherry each time. Note: Also an excellent way to cook other fowl.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)