1 pheasant, cut in serving size pieces
4 medium onions, sliced
salt and pepper to taste
butter or oil
1 cup cream or half-and-half
Dredge pheasant in seasoned flour and saute in butter. Place in large baking dish in single layer. Cover with sliced onions, pour enough cream over the top to almost cover pheasant pieces. Cover and bake in 300 degree oven for one and a half to two hours.