Ingredients

1 pheasant, cut into serving pieces
1 tsp. salt
1/2 C. cooking oil
White cooking wine (opt.)
3/4 C. flour
1/4 tsp. pepper
1 C. sweet or sour cream

Cooking Instructions

Dredge pheasant in flour seasoned with salt and pepper; brown in hot oil. Arrange in covered casserole; add cream. Bake, covered at 375 degrees for 2 hours or until tender. Add water as needed; baste occasionally with cream and drippings. Add a small amount of white wine the last 30 minutes of baking time to tenderize and add flavor.

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