Pheasant Stew

Photo: flickr user bareknuckleyellow

Ingredients

1 Pheasant cut into pieces

Flour

Salt to taste

reshly-ground black pepper to taste

2 1/2 tablespoons Butter

7 cups Boiling water

1 teaspoon Thyme

1 cup Corn

3 Potatoes cubed

1/4 teaspoon Cayenne pepper

3 mediums Onions sliced

2 cups Canned tomatoes with juice

Preparation

Roll the pheasant pieces in flour, salt, and pepper. Brown in butter. Add pheasant and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour.

This recipe yields 4 servings.