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.
 
 
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