Braised Pheasant

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

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1  pheasant, cleaned and split into 2 halves
•  salt and pepper
•  flour
•  butter

Directions

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.