Pheasant Pot Roast
1 Pheasant
3 ts Butter
3 tb Flour
1/2 ts Salt
1/4 ts Pepper
2 c Water
1/4 c Black currant jelly
Have bird clean and dry. Melt butter in large skillet and brown pheasant well on
all sides. Remove from pan. Mix flour, salt and pepper and rub well into bird.
Put in pan breast up. Add 1/2 cup water and bring to a boil. Let simmer, adding
water as needed every 15 minutes. Cook about an hour till tender. Remove bird,
place on platter. Stir jelly into pan; pass sauce at table.