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.


  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.