1 onion, chopped
1 lb. mushrooms
1 tsp. salt
1 tsp. pepper
1 c. water
2 cubes chicken bouillon
Roll pheasant in Bisquick. Fry in butter until brown.
Season with salt, pepper and garlic salt. Remove pheasant from
skillet and fry onion, mushrooms, adding salt and pepper. When
done add the water and chicken bouillon. Add pheasant and
cook, or put in roaster and bake in oven (275 degrees to 300 degrees) for 2
hours or until tender.
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