Cut up pheasant, whatever size you shoot, there isn't much of a choice
1 c. flour
Salt
Pepper
Sour cream
1/8 lb. butter
Oil or butter for browning

Clean and cut up pheasant for frying. Wipe thoroughly. Dip pieces in flour and brown in butter or oil in a skillet. After brown, place pieces in roaster. Sprinkle with salt and pepper and add enough sour cream to get a depth of 1" and add 1/8 pound of butter for each bird. Cover and bake at 350 degrees for 1 1/2 to 2 hours or until tender.