Pheasant Bistro Style - cooking recipe

Ingredients

1 large cut up pheasant
4 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. water
1/2 tsp. sage
3 bay leaves
pinch of thyme
1 c. tomato juice

Preparation

Combine flour, salt and pepper in grocery bag.
Shake with pheasant until lightly coated.
Place skin side down on nonstick cookie sheet.
Bake in 450\u00b0 oven for 15 minutes, turn once. Discard melted fat.
Place cooked pheasant in ovenproof casserole. Add remaining ingredients. Cover and bake at 350\u00b0 for 30 minutes. Uncover.
Cook until sauce thickens.