In shallow dish, mix flour, salt, paprika and pepper. Dredge pheasant pieces in flour mixture. In Dutch oven or large pan, brown pheasant pieces on all sides in oil over medium heat. Transfer pheasant pieces to plate; set aside. Pour off and discard leftover oil. Add brandy to Dutch oven, stirring to loosen browned bits. Cook for about a minute to deglaze Dutch oven. Add garlic, thyme and seasoned salt, and cook for a few seconds, stirring constantly. Add remaining ingredients, stirring to mix. Return pheasant pieces to Dutch oven. Cover and bake at 350°F for 1 1/2 hours, or until tender. To serve, transfer pheasant pieces to heated serving platter and pour gravy over pheasant.

This recipe may also be used for game hens; reduce cooking time to 1 hour.

Scott Hansen
Ogden, UT