¾ cup all-purpose flour
1 ½ teaspoons seasoned salt
¼ teaspoon pepper
1 lb. Boneless skinless pheasant breast, cut into1-inch pieces
¼ cup vegetable oil
½ cup margarine or butter, melted
2 tablespoons red pepper sauce
8 servings

In large plastic food-storage bag, combine flour, salt and pepper.  Add pheasant pieces.  Shake to coat.
In 12-inch nonstick skillet, heat oil over medium heat.  Add pheasant pieces.  Cook for 7 to 9 minutes, or until meat is golden brown, stirring frequently.
In small mixing bowl, combine margarine and red pepper sauce.  Pour over pheasant pieces.  Reduce heat to low.  Cook for 25 to 30 minutes, or until meat is tender, stirring occasionally.  Serve with additional red pepper sauce, if desired.