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Pheasant Supreme

(from Pheasants Forever Essential Game Bird Recipies)

Marian Kieler — Dubuque, IA

INGREDIENTS

1 pheasant, cut into pieces

1/4 cup butter

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon thyme

1/4 teaspoon pepper

1 can (10 3/4 oz.) condensed beef broth

1/2 cup dry white wine

Cooking Instructions

In large skillet, brown pheasant in butter. Remove pheasant from pan and set aside. In same pan, mix flour, salt, thyme and pepper. Add beef broth and wine. Return pheasant to pan; cover and cook slowly until tender.

(Another version - after pheasant is browned, cover with 1 cup cream and 1 can cream of mushroom soup. Season with onion, salt and pepper. Cook slowly until tender. This makes a delicious gravy.)

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