This is my mother's recipe for cooking the pheasants my father brought back during hunting season in Iowa. I use only the breasts of the birds but you can use the other parts of the pheasant. This produces a unique gravy that is delicious on mashed potatoes.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Recipes | 2016-03-28 05:54:50 |  262 Views |
Recipe for braised pheasant or grouse
6 pheasant breast halves skinless and boneless
salt and black pepper to taste
½ cup all-purpose flour
