Preparation:
Heat oven to 325 degrees. Place pheasant pieces in a Dutch oven, salt with seasoning salt and pepper to taste. Add mushrooms, onion, garlic, stock, wine, and lemon juice. Cover and bake for 2 hours or until pheasant is tender. Transfer pheasant and mushrooms to a heated platter with a slotted spoon. In a small bowl, mix the cornstarch and water. Pour into cooking liquid in the Dutch oven and heat until boiling. Stir constantly until thickened. Pour over pheasant and serve. |
