1 pheasant, cut in serving pieces
1/4 c. cooking oil
1/4 c. lemon juice
1/4 c. vinegar
1 tsp. garlic salt
1/2 tsp. Tabasco sauce
1/2 tsp. onion flakes
2 tbsp. parsley flakes

Brown pheasant in hot oil in heavy skillet. Remove from pan. Add seasonings to pan drippings and cook 3 minutes. Add pheasant and cover. Cook over medium heat 1 hour, basting frequently with sauce. Serves 3-4.