September 20, 2017
Italian recipe. Use golden raisins or dried cranberries.
1In a large plastic food storage bag, combine pheasant pieces and flour. Shake to coat. In a 12" non-stick skillet, heat margarine and oil over medium-high heat. Add pheasant pieces. Cook for 10-12 minutes or until meat is brown, turning occasionally.
2Transfer pheasant to warm platter. Drain and discard fat from skillet.
3In the same skillet, combine remaining ingredients. Bring to boil, reduce heat to low. Return pheasant to the skillet and cover. Simmer for 45-50 minutes or until meat is tender and juices run clear. Serve over hot cooked rice.