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1 pheasant, cut in pieces
1 c. milk
salt and pepper to taste
1 c. flour
1 onion, chopped
1/2 c. butter
1/2 c. hot water
2 chicken bouillon cubes

Add butter to pan. Coat pheasant with milk and flour.
Fry pheasant until golden brown. Add water, onion and simmer
slowly on low for 50 to 60 minutes or until tender. For
crispier pheasant, place on baking sheet and bake 1 hour at
350 degrees.

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