Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pheasant-whole |
| 1 \N | Onion-diced |
| ½ pint | Of cream |
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING lemon juice
Cook the pheasant in a little butter. Make sure your sauce pan is big enough to hold the pheasant and the diced onion. When the cooking is three quarters done, sprinkle the bird with the cream or with regular cream acidulated with a few drops of lemon juice. Finish the cooking, baste often with the cream and serve in the sauce pan.