Pheasant

1. 1

   Remove feathers.

2. 2

   Skin and split the bird by cutting along the full length of the back bone with a sharp knife.

3. 3

   Spread open and clean out.

4. 4

   Cut breast bone in center and divide bird in halves. Wash bird in cold water and dry with a cloth.

5. 5

   Place in a dish and moisten with milk.

6. 6

   Let stand 1 1/2 hours or so.

7. 7

   Remove from milk and season with salt and pepper.

8. 8

   Add a few drops of lemon juice. Roll pieces in flour.

9. 9

   Fry slowly in butter (with some chopped onion) until golden brown.

10. 10

    Pour cream over it.

11. 11

    Add lemon juice. Cover pan tight and let simmer for 1/2 to 1 hour, depending upon tenderness of the bird.

12. 12

    Serve as a casserole.

No additional tips available.