Ingredients

2 pheasants (meat cut from bones into bite-size pieces).
1/4 C. flour seasoned with salt to taste, and freshly-ground black pepper to taste
4 Tbsp. shortening
4 Tbsp. butter
1 garlic clove (optional)
1 large onion diced
1 C. Sauterne
1 Tbsp. sugar
1 small can chopped mushrooms
1 small can black olives sliced
1 can chicken broth

Cooking Instructions

Mix pheasant pieces in seasoned flour, shake off excess flour. Saute in shortening and butter. Remove pheasant to crock pot or roasting pan. Mash garlic clove in skillet juices. Add onion, Sauterne, sugar, mushrooms, olives, and broth. Heat to bubbling and simmer five minutes. Pour over pheasant. Heat in crock pot on low 6 to 8 hours or in covered roasting pan at 325 degrees for at least 1 1/2 hours.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)