|Shortening||1 1⁄4 Tablespoon|
|Pheasant||1 , cut into pieces|
|Flour||1 Cup (16 tbs)|
|Lemon||1 , sliced|
|Onion||1 Large, sliced|
|Catsup||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄3 Cup (5.33 tbs)|
|Chili powder||1 Teaspoon|
|Tabasco sauce||2 Dash|
|Water||2 Cup (32 tbs)|
Melt shortening and oleo together in frying pan.
Dip pheasant in flour; brown evenly on all sides.
Remove and place in roaster.
Place slices of lemon and onion over pheasant.
Combine remaining ingredients in saucepan; bring to boil.
Pour over pheasant.
Bake at 350 degrees for approximately 2 hours.