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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: