For over 40 years, this restaurant in Mitchell, South Dakota has been noted for its good food served in a friendly atmosphere. At 501 East Havens - the intersection of U.S. Highway 15 and State Highway 37 - it is open every weekday for dinner from 4:30PM to 11:00PM. Closed on Sunday. Marguerite Russell is the owner and manager.

Pheasant with Wild Rice

• 1/2 pheasant (per serving)
• flour, seasoned with salt, pepper, paprika, and MSG
• mixture of 3/4 cup milk with 1 beaten egg
• deep fat
• wild rice
• parsley for garnish

Directions:

1. Cut each half of pheasant into 4 serving pieces. Remove skin. If pheasant is frozen, first partially thaw in hot water.

2. Dredge in seasoned flour, then dip in egg and milk mixture. Dredge again in flour.

3. Brown in deep fat for 8 minutes, then steam at low pressure in stove-top roaster for 15 minutes.

Serve each portion with 3 1/2 ounces of wild rice. Garnish with parsley.

This recipe was published in a Ford Times magazine a number of years ago. Please note that the restaurant's status may have changed, but the recipe is to enjoy! The above illustration is an original painting by Bill J. Hammon.

If you have information about the current status of the featured restaurant, please tell us.