Roast Pheasant

Back in South Dakota where pheasants are usually plentiful, this fine tasting bird is often found on the supper table. Here is a way we liked to fix pheasant when we lived there.

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

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.

Keep your fork

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