Roast Pheasant
By Hookemharry


What you need.

One or two pheasants – cleaned and quartered

One medium onion – chopped course

One large can of button mushrooms or half pound fresh mushrooms

One to three large baker potatoes – peeled and chunked

Two cups chicken broth (more if you like to make a gravy with the juices)

Three stalks celery – sliced

Salt and pepper to taste

Flour – for coating pheasant

 

What you do.

In a large skillet, brown the floured pheasant pieces.

Put the pheasant into a large roaster surrounded by the potatoes, onion, celery and mushrooms. Next pour the chicken broth over the pheasant and salt and pepper to taste. Cook covered in a 350 degree oven for an hour and a half or until bird is tender and potatoes are done. Simple easy and a very moist and tasty meal.






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