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.