Barbequed Pheasant

Collected & Compiled by the Aberdeen Jaycettes 1963

[1 pheasant]

1 c. water

1 t. salt

1/3 c. butter

3 T. prepared mustard

1 t. paprika

Put cut up pheasant into a cold frying pan and add all other ingredients. 

The pheasant just looks put-upon in the middle of all this.

Simmer until tender approximately 1 hour. 

A pheasant cut up doesn't amount to much - this dish ended up being just two servings. 

Add water as necessary. 

Served with some nice Creole-spiced okra.

My Rating: 4/5 "This didn't mesh with my expectations of 'barbecue,' but it's still pretty tasty. The mustard and paprika add some nice zing. Is there such a thing as pheasant paprikash? Anyway, be warned that this is pretty salty, so if you're not into that you might want to reduce the amount added to 1/2 t."