Instructions: Cut pheasant into quarters. Dredge pieces in flour. Melt butter in oven-safe skillet over medium-high heat. Add pheasant, and cook until browned on both sides, turning once. Add onion and next 7 ingredients. Bake, covered, at 350 degrees for 1 1/2 hours or until tender.

Remove pheasant from skillet, and keep warm. Cook pan drippings in skillet over medium-high heat until reduced to 2 cups. Serve with pheasant and rice.

This recipe yields 2 to 3 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.