|Onion & garlic salt|
|1½ cup||Of beer|
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING In a large sauce pan place pheasant pieces and cover with water and salt, cook until almost tender. Cool and dip in batter made by whipping together until smooth: flour, salt and beer. Sprinkle with onion and garlic salt. Fry over moderate heat for about thirty minutes or until tender and done.