Yield: 1 servings
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From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Unless it is prepared with the greatest of care, this dish will be very dry. It is not generally recommended, but care should be observed in selecting a young, plump pheasant. It should be cut up like any foul, cooked in butter on a moderate fire and keep somewhat underdone. Cook it in the same manner as "Chicken Saute" and cover it. Wash the sauce pan and prepare a sauce after the recipe in common use. This sauce must be rich and should be poured over the pheasant just before serving.
Submitted By SALLIE KREBS On 07-10-95