1 pheasant cut into serving pieces
1 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic salt
oil
1/4 cup chopped onion
2 cans (4oz) mushrooms, drained
1/2 cup heavy cream
Mix the flour, salt, pepper, paprika and garlic salt together.
Roll the pheasant pieces in the flour and let set for 5 minutes.
In a skillet, heat about 1/2 inch of oil.
Add the pheasant and brown on both sides, approx. 15 minutes.
Remove pheasant and place in a large stove top casserole dish.
In a sauce pan saute' the onion and mushrooms in a little oil for 5 - 8 minutes.
Pour the mushroom mixture over pheasant and add the cream.
Cover and cook over medium low heat for 15 minutes turning pheasant over a couple of times.
Uncover and cook another 15 minutes turning the pheasant over.
Check to see when the pheasant is fork tender.
Remove the pheasant, onion and mushrooms to a warm platter.
Use the pan drippings to make gravy.
