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