Ingredients:
1 Pheasant (skin on or off)
1 cup liquid (part water, broth, wine, or sherry, chosen and combined to suit your taste and mood)
1/2 stick of butter
4 tablespoons flour
“pinch” of sage or poultry seasoning
salt and pepper (to taste)
2 servings of rice
Directions:
-Bone pheasant and cut meat into bite-size pieces
-Melt butter in a skillet, when it starts to bubble, add meat and brown quickly
-Sprinkle in flour, toss lightly and brown
-Stir in liquid, add chosen seasonings and bring to boil to thicken sauce
-Cover and simmer on medium low heat for approx 15 minutes, adding liquid if needed until meat is tender
-Cook rice according to instructions on package and serve pheasant on bed of rice
*Additional option, add a dozen half mushrooms during simmer serve as garnish on top of pheasant
**Serves 2