Ingredients

Instructions

  1. Cut pheasant into quarters.
  2. Dredge pieces in flour.
  3. Melt butter in oven-safe skillet over medium-high heat.
  4. Add pheasant, and cook until browned on both sides, turning once.
  5. Add onion and next 7 ingredients.
  6. Put oven-safe skillet in oven.
  7. Bake, covered, at 350°F for 1 1/2 hours or until tender.
  8. Remove pheasant from skillet, and keep warm.
  9. Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
  10. Serve with pheasant and rice.