Yield: 5 servings

1 1/2 cup flour

1 tsp salt

1 tbsp dry mustard

2 tbsp paprika

1 pheasant

3/4 margarine

Procedures

Combine flour, salt, mustard and paprika.

Roll pheasant in mixture.

Melt margarine in 9 x 13-inch pan.

Coat pheasant.

Bake at 425 °F for 20 minutes.

Turn and bake 20 to 25 minutes longer.