Pheasant with Gravy

Preheat your oven to the desired temperature of 325 degrees Fahrenheit (or 165 degrees Celsius, if you prefer metric). Next, take the pheasant breasts and sprinkle both sides generously with salt and pepper.

Take a plate and sprinkle the flour evenly onto it, then gently press each pheasant breast into the flour to coat it thoroughly. Shake off any excess flour that may have accumulated on the pheasant breasts and set them aside for a moment.

In a Dutch oven or deep skillet that is suitable for oven use, melt the butter over medium heat until it's hot and bubbly. Carefully place the pheasant breasts in the hot butter, making sure they're fully submerged. Cook the pheasant for about 5 minutes on each side, or until it's golden brown and looks appetizing.

After the pheasant is cooked to a golden brown, pour in the half-and-half cream and bring the mixture to a gentle simmer. Cover the Dutch oven with a lid to trap the heat and flavors inside.

Finally, place the covered Dutch oven in the preheated oven and bake for approximately 1 1/2 hours, or until the pheasant breasts are tender and no longer pink in the center. To check for doneness, insert an instant-read thermometer into the thickest part of the pheasant breast and wait for it to reach at least 165 degrees Fahrenheit (or 74 degrees Celsius).