Pheasant In Cream
|Milk||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Salt and pepper||To Taste|
Cut pheasant into serving pieces; let stand for 30 minutes in enough milk to cover.
Season pheasant with salt and pepper; dredge with flour.
Place in skil- let in hot butter; fry over medium heat until browned.
Combine cream, onion and lemon juice; pour over pheasant.
Simmer for about 45 minutes or until tender.