1 teaspoon salt
2 cups all-purpose flour
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper
Remove skin from pheasant. Cut into 4 quarters. Soak in milk for at least 6 hours and then thoroughly coat with flour and seasonings.
Fry in hot vegetable oil 1 inch deep until brown on one side; turn only once. Total frying time should be about 20 minutes.
Make brown gravy from drippings in pan.
Serve over rice.
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