1 c. flour
1/2 tsp. pepper
1/4 c. butter
3/4 c. canned sliced mushrooms, drained
4 butter balls
1 1/2 tsp. salt
2 cut up pheasant
1 c. pearl onions (optional)
1 c. tarragon vinegar, or 1 c. wine vinegar plus 1 tsp. tarragon

Combine flour, salt, and pepper in paper bag. Add pheasant and toss. Melt butter and brown pheasant. Remove from heat, add onions, mushrooms, and vinegar. Cover and cook over low heat for 45 minutes. Top with butter balls before serving.