Pheasant is prepared in much the same way as chicken, but as pheasant tends to be dry, it should be cooked with moisture. A favorite method is smothering (cooking with cream). To smother, cut pheasant in serving pieces, dredge in flour seasoned with salt and pepper and fry in hot fat. Arrange on rack in covered roaster or large casserole. Add cream to cover bottom of roaster. Cover and cook gently in slow moderate oven, 1 1/2 to 2 hours, depending on age and tenderness. Add water occasionally and baste with cream and drippings.