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Smothered Pheasant


  • 2 pheasants
  • 1 tablespoon salt
  • 1/2 cup flour
  • 4 tablespoons butter, divided
  • 1/4 cup chopped celery
  • 1/4 cup chopped onions
  • 1/2 cup water, boiling


Skin, wash, and quarter your pheasant or grouse.

Preheat the oven to 350 degrees.

Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.

Melt 2 tablespoons butter in a skillet. Sautee the celery and onion until tender. Place them in a shallow baking pan.

Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.

Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.

Bake for 1 hour or until the meat is tender.

Serve at once.

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