I’m spending my money on bourbon and horses; the rest I’m just wasting.

  • 1 pheasant cleaned and quartered
  • ¾ c. chicken broth
  • 4 T. butter
  • ¼ c. water
  • 1 T. cornstarch
  • ½ t. salt
  • ½ c. bourbon
  • ¼ t. pepper
  • 1 c. sour cream

Melt butter in skillet.  Brown pheasant over medium heat, turning frequently.  Pour bourbon in and flambe`.  Cook to evaporate about 5 minutes.  Add broth, cover and let simmer until tender 20 minutes.  Remove to a serving platter.  Mix cornstarch with a little cold water and stir into skillet juices.  Cook until thickened stirring constantly.  Add salt, pepper, and sour cream.  Simmer sauce and pour over pheasant to serve.