Ingredients

• Pheasant
• Milk
• 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
• Vegetable oil

Instructions

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