Pheasant With Sauce

1. 1

   Coat pheasant with flour seasoned with salt, pepper and paprika.

2. 2

   Heat butter in skillet and brown birds on all sides. Slice garlic and add to meat along with olives, water and Worcestershire; cover tightly.

3. 3

   Simmer 45 minutes.

4. 4

   Turn pheasant; add wine.

5. 5

   Cover and simmer 45 minutes longer or until tender. Serve hot with sauce.

6. 6

   Serves 6.

No nutritional information available.

No additional tips available.