This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Dutch Oven Ringneck Pheasant

Dredge quartered pheasant in following mixture.

One cup flour
One tbsp. salt
One-half tsp. freshly ground pepper
Two tbsps. Accent
One-half tsp. paprika
One-fourth tsp. curry powder (optional)

Using three tablespoons butter, brown pheasant in Dutch oven over medium heat. When golden brown, add one-half cup dry red wine, three sprigs fresh parsley, several carrot slices and one celery stalk.

Put cover on tightly; cook over low heat or in 325-degree oven for 40 minutes. Arrange pheasant pieces on heated platter. Thicken juices in bottom of pan, with one or two tablespoons flour and adjust seasoning to taste. Serve with wild rice and acorn squash.