1 pheasant
1 can chicken broth
1 can beer (Coors Light)
1 pkg. frozen mushrooms or 1/% lb. fresh mushrooms sautéed in butter
cornstarch
salt and pepper garlic salt butter
Cut the pheasant into serving sized pieces, place in bowl and cover with the beer (the beer doesn't have to be stale) and marinate for 2 hours or overnight.
Remove the pheasant pieces, dry with toweling and dredge in mixture of cornstarch, salt, pepper and garlic salt. Shake off excess. Meanwhile, melt butter in large skillet (preferably cast iron or Teflon coated).
Add pheasant pieces, browning to a rich warm brown, adding butter as needed. Pour chicken broth over the pheasant and simmer gently until tender, adding beer or water if it should become too thick. Just before serving, sauté the mushrooms in a small amount of butter and add to the pheasant and serve. The pheasant is now in a rich brown gravy.
This tastes great with wild rice or hot buttered noodles.
