• One pheasant or more
• Flour
• Salt and pepper
• Butter
• 1 pint sour cream
• Olive oil
• 1 onion, chopped
• 1 box sliced mushrooms
• 1 chopped green or red bell pepper

1. Clean and wash pheasant; cut into quarters and marinate in buttermilk with added meat tenderizer.
2. Wash off buttermilk and wipe thoroughly.
3. Next dip in flour and brown gently in butter in a frying pan.
4. Deglaze pan with a small amount of water.
5. Place this with pheasant in a roasting pan and sprinkle with salt and pepper.
6. 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)
7. Cover and bake at 350 degrees F. for 3/4 hrs. or until bird is tender.
8. Add milk to sour cream as needed to maintain consistency.
9. Saute the onion & pepper and in olive oil.
10. Add to sour cream and cover birds before serving.

My Daddy & Uncles were big bird hunters. Always came home with many to clean & cook.