Pheasant a la Bob

• 2 whole Pheasants, Cut Up
• 1 cup (more Or Less) Flour, For Dredging
• 1 dash Salt
• 1 dash Pepper
• 1/2 sticks Butter
• 1/2 pounds Diced, Uncooked Bacon
• 1/2 cups Chopped Onion
• 2 cloves Minced Up Garlic
• 1/2 pounds Sliced Mushrooms
• 1 quart Beef Broth
• 1/4 cups Chopped Parsley
• 1 teaspoon Worcestershire
• 1 dash Tabasco
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water

1. Throw the flour in a large Ziploc bag and season it with salt and pepper.
2. Throw in the pheasant pieces and dredge.
3. Meanwhile, heat butter in a heavy skillet.
4. Throw in the floured up pheasant and saute on each side until brown and crispy.
5. Remove.
6. Add the chopped bacon and brown it.
7. When it is about halfway cooked, throw in the onion and garlic.
8. Brown that up too.
9. Add the mushrooms and cook for about 15 minutes.
10. Add the beef broth and bring to a boil.
11. Add the pheasant back in and simmer for 1 hour.
12. After one hour, add parsley, Worcestershire sauce and Tabasco.
13. If you want a thicker sauce, thicken it with a cornstarch slurry (cornstarch dissolved in water).
14. Serve this in a bowl, over rice.

up, flour, salt, pepper, butter, bacon, onion, garlic, mushrooms, parsley, worcestershire, tabasco, cornstarch, water

Taken from tastykitchen.com/recipes/main-courses/pheasant-a-la-bob/ (may not work)