Pheasant - cooking recipe

Ingredients

flour
1 bird, cut into pieces (as for frying chicken)
salt and pepper to taste
1 stick butter
onions, thinly sliced

Preparation

Flour bird lightly.
Salt and pepper.
Slice 1/2 stick butter. Cover with thin layer of onions.
Arrange pheasant on onions, then cover pheasant with a thin layer of onions and remaining butter.
Add 1/2 cup water.
Bake at 250\u00b0 for 4 hours.
Recipe may be used for quail or other small birds.
Makes 6 to 8 servings.