Recipes

Clean and wash pheasant; cut into quarters and marinate in buttermilk with added meat tenderizer.

Wash off buttermilk and wipe thoroughly.

Next dip in flour and brown gently in butter in a frying pan.

Deglaze pan with a small amount of water.

Place this with pheasant in a roasting pan and sprinkle with salt and pepper.

Put enough sour cream in pan to make its depth 1 inch and add 1/8 lb. of butter for each bird.(I always cook more than 1 bird at a time)

Cover and bake at 350 degrees F. for 3/4 hrs. or until bird is tender.

Add milk to sour cream as needed to maintain consistency.

Saute the onion & pepper and in olive oil.

Add to sour cream and cover birds before serving.