Pheasant

• 1 pheasant
• 1 c. milk
• salt to taste
• pepper to taste
• 1 tsp. lemon juice
• flour (as needed)
• butter (as needed)
• onion to taste
• 1 pt. cream (sweet or sour)

1. Remove feathers.
2. Skin and split the bird by cutting along the full length of the back bone with a sharp knife.
3. Spread open and clean out.
4. Cut breast bone in center and divide bird in halves. Wash bird in cold water and dry with a cloth.
5. Place in a dish and moisten with milk.
6. Let stand 1 1/2 hours or so.
7. Remove from milk and season with salt and pepper.
8. Add a few drops of lemon juice. Roll pieces in flour.
9. Fry slowly in butter (with some chopped onion) until golden brown.
10. Pour cream over it.
11. Add lemon juice. Cover pan tight and let simmer for 1/2 to 1 hour, depending upon tenderness of the bird.
12. Serve as a casserole.

pheasant, milk, salt, pepper, lemon juice, flour, butter, onion, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=225847 (may not work)