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Wild Pheasant On Rice
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1 pheasant, cut up
Salt & pepper
1 c. flour
1 c. shortening
1 pkg. brown gravy mix
1 pkg. onion gravy mix
1 c. rice
2 c. water
Season pheasant with salt and pepper; roll in flour. Brown in shortening in skillet; place in baking dish. Prepare brown gravy mix and onion gravy mix as directed on package. Pour over pheasant; cover. Bake at 300 degrees for 2 hours. Pheasant may be cooked in pressure saucepan for 45 minutes at 15 pounds pressure. Place rice, 1 teaspoon salt and water in saucepan; cover. Bring to a boil; reduce heat and simmer for 1 4 minutes. Serve with pheasant. Yield: 4 servings.
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