2 tablespoons cooking wine
water, as needed
Roll pheasant or partridge in flour seasoned with paprika or other seasonings
if you wish. Brown quickly in pan top side first. Add chicken broth,
chopped onion and wine. The amount of broth and wine depends on the
number of birds. Salt and pepper birds. and cook covered on low heat
or in oven at 325° for 1 ½ to 2 hours. Check occasionally
to see if more water is needed. Birds should sit up through cooking.
The liquid makes a good gravy to serve over wild rice or cooked rice.