Poultry: Smothered Pheasant by Recipe Cottage

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	Smothered Pheasant

		Smothered Pheasant Yield: 2 servings 1 pheasant; cut in serving pieces flour for dredging salt and pepper (to season flour) 1/2 c lard or shortening 2 c onions; sliced 1 c milk, light cream, or water Roll the pheasant pieces in seasoned flour. In a Dutch oven, brown meat slowly on both sides in hot fat, turning once. Top with the sliced onions; pour in the milk, water, or light cream. Cover tightly and cook on top of the range over low heat or bake at 325 F until tender, about 1 hour.