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.