|All purpose flour||2 Tablespoon|
|Pheasant meat||3 Pound, cut up in pieces (Ready to cut up variety)|
|Onions||2 Medium, sliced|
|Water||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
In plastic bag combine 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Add pheasant pieces, a few at a time; shake to coat.
In skillet brown pheasant slowly in hot lard.
Arrange onions atop pheasant; add 1 cup water, cover tightly; cook over low heat till tender, 45 to 60 minutes.
Remove pheasant; measure liquid in pan.
Add water, if necessary, to equal 1 cup.
In screw-top jar shake milk,2 tablespoons flour, 1 teaspoon salt, and dash pepper till blended.
Stir into pan liquid.
Cook, stirring constantly, till thickened and bubbly.
Cook and stir 2 to 3 minutes more.
Before serving, sprinkle pheasant with paprika.
Pass gravy with pheasant.