Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

SOUTH DAKOTA ROAST PHEASANT




Source of Recipe


the web


List of Ingredients




1 pheasant, cut into serving pieces
1 tsp. salt
1/2 c. cooking oil
White cooking wine (opt.)
3/4 c. flour
1/4 tsp. pepper
1 c. sweet or sour cream



Recipe



Dredge pheasant in flour seasoned with salt and pepper; brown in hot oil. Arrange in covered casserole; add cream. Bake, covered at 375 degrees for 2 hours or until tender. Add water as needed; baste occasionally with cream and drippings. Add a small amount of white wine the last 30 minutes of baking time to tenderize and add flavor.