- 1 pheasant cut in pieces
- 1 teaspoon monosodium glutamate
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/4 cup butter
- 1/2 cup stock (may use 1 chicken bouillon cube dissolved in 1/2 cup hot water)
Mix seasonings with flour. Roll pheasant pieces in mixture. If possible, place coated pieces on a rack to dry about 1/2 hour.
Brown slowly in butter in skillet (340 to 360 degrees). Allow about 15 minutes on each side.
When golden brown, add stock or hot water in which bouillon cube has been dissolved. Cover. Simmer about 20 minutes or until tender. Uncover and cook about 10 minutes longer to re-crisp.
This recipe yields ?? servings.