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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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:
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.
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