Pheasant With Wild Rice - cooking recipe

Ingredients

1 (2 1/2 lb) pheasants, dressed
1/4 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine
1 onion, chopped
1 stalk celery, chopped
1 cup chicken broth
1 cup whipping cream
3 whole allspice
2 tablespoons sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked wild rice

Preparation

Cut pheasant into quarters.
Dredge pieces in flour.
Melt butter in oven-safe skillet over medium-high heat.
Add pheasant, and cook until browned on both sides, turning once.
Add onion and next 7 ingredients.
Put oven-safe skillet in oven.
Bake, covered, at 350\u00b0F for 1 1/2 hours or until tender.
Remove pheasant from skillet, and keep warm.
Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
Serve with pheasant and rice.