Instructions: Dredge cut up pieces of pheasant in pancake mix. Brown pieces in butter until golden brown (approximately 10 minutes). Remove pheasant pieces.

In the butter remaining in skillet, saute mushrooms and chopped onion until golden brown (approximately 10 minutes). Return meat to skillet, add stock, lemon juice and seasonings. Cover and simmer 1 hour or until tender. Remove cover last 10 to 15 minutes of cooking time to re-crisp meat.

Comments: This is an excellent method for older birds and is suitable for young birds, too.

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