|Pheasant||1 Pound (1 Piece)|
|Flour||3⁄4 Cup (12 tbs)|
|Butter/Margarine/fat/salad oil||4 Tablespoon|
|Sour cream||1 Pint|
Dry-pick, draw, and clean the pheasant with a damp piece of cheesecloth and using as little water as possible.
Then combine flour, 2 1/2 teasp of the salt and the pepper.
Place in a paper bag with the pieces of pheasant, which have been wiped with a damp cloth but not dried, and shake the bag until the pieces of pheasant are well coated with the flour mixture.
Melt the butter in a Dutch oven, deep chicken fryer or covered skillet and brown the pieces of pheasant in it.
Pour over the sour cream and add the remaining salt.
Cover and bake in a slow oven of 250°F for 2 hrs or until pheasant is tender.