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.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)