| Country Style Pheasant March 2008 |
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2 pheasants, disjointed 1/2 c. seasoned flour 1/2 c. vegetable oil 2 chicken bouillon cubes 1 small onion, sliced salt & pepper |
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Shake pheasant pieces in seasoned flour. Brown in oil in skillet over med. heat. Remove to paper towels & drain. Pour excess oil from pan, leaving a T. of it, & add left-over flour for gravy. After paste begins to brown, add water for desired thickness. Add bouillon cubes to gravy. Return pheasant pieces to pan & top w/ onion slices. Cover & cook on low heat 1 hr. adding water if necessary to keep from drying out. |
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Athena in DE |
