2 pheasants
6 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
6 tbsp. fat
1/4 c. lemon juice
1 (10 1/2 oz.) can consomme
1 clove garlic, minced
1 1/4 c. water

Cut pheasant into individual servings. Roll in flour, season with salt and pepper. Brown meat well on hot fat in heavy skillet or Dutch oven. Add lemon juice, consomme, garlic and water. Cover. Simmer about 1 hour or until tender. Thicken liquid for gravy. Serves 4.