- 4 tablespoons butter or margarine
- 1 pheasant
- 2 tablespoons flour
- 1/2 cup clear stock
- 1/2 cup white wine seasoning
Melt butter or margarine in a heat-proof Dutch oven.
When hot, sauté the pheasant gently all over until it's golden brown.
Remove the bird.
Add flour, stock and wine, blend smoothly.
Bring to a boil and add seasoning.
Return bird to the Dutch oven and cover.
Cook in preheated 350 degree oven, turning bird while cooking, for 35 to 40 minutes, or until bird is tender.