Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Rinse pheasant thoroughly.
  2. Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
  3. Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
  4. Baste frequently with sauce in pan.