Smothered Pheasant Recipe
Ingredients
| Pheasant | 1 1 Pound | |
| Flour | 3/4 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 tablesp. butter, margarine, fat, or salad oil | ||
| Sour cream | 1 Pint | |
Directions
Dry-pick, draw, and clean the pheasant with a damp piece of cheesecloth and using as little water as possible.
Cut up.
Then combine flour, 2 1/2 teasp of the salt and the pepper.
Place in a paper bag with the pieces of pheasant, which have been wiped with a damp cloth but not dried, and shake the bag until the pieces of pheasant are well coated with the flour mixture.
Melt the butter in a Dutch oven, deep chicken fryer or covered skillet and brown the pieces of pheasant in it.
Pour over the sour cream and add the remaining salt.
Cover and bake in a slow oven of 250°F for 2 hrs or until pheasant is tender.
Cut up.
Then combine flour, 2 1/2 teasp of the salt and the pepper.
Place in a paper bag with the pieces of pheasant, which have been wiped with a damp cloth but not dried, and shake the bag until the pieces of pheasant are well coated with the flour mixture.
Melt the butter in a Dutch oven, deep chicken fryer or covered skillet and brown the pieces of pheasant in it.
Pour over the sour cream and add the remaining salt.
Cover and bake in a slow oven of 250°F for 2 hrs or until pheasant is tender.
Chef
