salt and pepper
2 tbsp butter
1/2 cp water
1 - Dry pick pheasants, then singe and clean.
2 - When ready to cook, wash thoroughly by running water through them.
3 - Split through the middle of the breast, place on broiling rack, and sear on both sides to retain the juices.
4 - When seared, place in a roasting pan and season with salt and pepper and dredge with flour.
5 - Dot with 2 tbsp butter and add 1/2 cp water.
6 - Bake in a moderate oven (375 degrees F.) about 1 hour, basting frequently with the sauce in pan.