Pheasant
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A home-kitchen version of pheasant, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- flour
- 1 bird, cut into pieces (as for frying chicken)
- salt and pepper to taste
- 1 stick butter
- onions, thinly sliced
Method
Flour bird lightly.
Salt and pepper.
Slice 1/2 stick butter. Cover with thin layer of onions.
Arrange pheasant on onions, then cover pheasant with a thin layer of onions and remaining butter.
Add 1/2 cup water.
Bake at 250° for 4 hours.
Recipe may be used for quail or other small birds.
Makes 6 to 8 servings.
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