I’m not sure what brought Earnest Hemmingway to mind, but he once wrote of Pheasant hunting here in Idaho and having bagged a few Pheasants, he and his hunting party took them to a café that cooked the birds for them. I always picture them eating baked Pheasants, so that’s what I did with the one that I got last fall, and it turned out delicious.
First I coated it with mayonnaise and then breaded it with a mixture of flour and Emeril’s Original Essence seasoning. I baked it at 450 degrees for about 10 minutes, then brushed it with butter and baked it about 40 minutes at 350 degrees.
The Pheasant was tender and juicy, and with a salad thrown in, made a great dinner.