Serves: 4
Total Calories: 166

2 tablespoons butter
1/2 onion, thinly sliced
1/4 cup extra dry sherry
1/2 cup heavy cream
2 tablespoons Dijon style mustard
1/4 teaspoon white pepper
1 pheasant, cleaned
1 tablespoon flour

In a large skillet, melt the butter over medium heat, then add the onion slices and sauté until the onions are golden brown—caramelized. Turn the heat off and let onions sit. Preheat a propane barbecue for 10 minutes, then turn down to medium-low heat. Or start 3 dozen charcoal briquettes on one side of the barbecue and wait 25 minutes. Optimum cooking temperature is 350° for both units.

While the barbecue heats up, combine the sherry, cream, mustard, and pepper in a small bowl. Mix thoroughly. Pat the pheasant down inside and out with paper towels and set it in a plastic oven bag that has been shaken with 1 tablespoon of flour. Pour the cream sauce and caramelized onions over the pheasant and close the bag. Make 6 small slits in the top of the bag, per package directions. Now place it on a clean drip pan for easy handling.

Place the pheasant in the barbecue, on the top shelf or over the unlit burner, and cook 60 minutes. Remove the pheasant from the bag, and serve with the cream sauce and mashed potatoes.

Nutritional Facts:

Serves: 4
Total Calories: 166
Calories from Fat: 150

More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
Burger Pot Pie
Country Hash
Chicken Fried Venison Steak
Prime Rib of Venison
Venison North Idaho
Smoked Deer Ham
Teriyaki Elk Kabob
Bou Bobs
Wild Game Dip
Basic Jerky
Quail Cook-In-A-Bag
River Roast Wild Goose
Creamed Pheasant with Caramelized Onions
Flint Ridge Pheasant
Sautéed Duck Breasts with Roasted Apples on Pasta
Duck and Wild Rice Trail Casserole