Pheasant, plucked and disjointed
Salt and pepper
Paprika
2 to 3 tbsp. butter
1 1/2 tbsp. olive oil
1 c. sauterne wine
1/2 c. sour cream

Season the pieces of meat generously with salt, pepper and paprika; do NOT use flour.

In a large skillet, heat butter and olive oil, add the seasoned meat and brown on all sides. Reduce heat and gently pour in the wine. Cover and simmer until tender, about 45 minutes. As the meat becomes tender, pour on the sour cream and heat for several minutes.