Breast of pheasant
1 tbsp. salad oil
1 tbsp. butter
1 chopped onion
1 c. water
1 tbsp. butter
1 tbsp. flour
1 c. milk
1 c. mushrooms and juice
1 tsp. fresh chopped parsley

Fry pheasant in 1 tablespoon salad oil and 1 tablespoon butter until brown, but not crusty. Add 1 chopped onion. Fry until brown, then drain. Add 1 cup water and simmer with lid on for 2 or 3 hours, depending on age of pheasant. Cool and bone pheasant. Leave in juice.

Make a rich cream sauce of 1 tablespoon butter, 1 tablespoon flour and 1 cup milk. If you have sour cream, add this also. Add mushrooms and juice, and 1 teaspoon chopped parsley. Alternate pheasant, mushrooms, and sauce in casserole until used up and sprinkle bread crumbs and grated cheese (optional) over top. Bake for 30 minutes at 350 degrees.