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“A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse pheasant thoroughly.
  2. Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
  3. Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
  4. Baste frequently with sauce in pan.

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