1 pheasant, cleaned and cut into serving pieces
3/4 c. flour
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne papper
1/2 c. cooking oil
1/2 cup white wine
1 cup cream

Place pheasant with flour, salt, pepper and cayenne in a large zip lock bag and shake to coat evenly
Heat oil in a heavy skillet and brown pheasant pices on all sides.
Arrange in covered casserole and add cream.
Bake, covered at 375 degrees for about 2 hours or until meat is tender and cooked through.
Add water as needed to keep the pheasant moist; baste occasionally with cream and drippings.
Add white wine to the casserole when there is about 30 minutes of baking time left to tenderize and add flavor

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Tags: Pheasant

This entry was posted on Monday, January 28th, 2008 at 12:37 pm and is filed under Foul, Pheasant, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.