Ellenmelon originally posted this recipe in What's for Dinner October 2006:
Pheasant, Oven Braised (or any poultry will work).
Skin and quarter two pheasants.
Heat butter and corn oil in cast iron fryer.
Dredge pheasant pieces in flour, salt, pepper, and dried savory.
Saute the pheasant until browned.
Set each piece in a buttered
baking pan on top of sliced onions, pour 1/2 cup white wine over the pieces.
Squeeze half a lemon on top of that. Put the piece of lemon in the pan, too.
Place some sprigs of parsley and thyme around the pieces.
Cover with foil.
Bake 350F for 20 minutes.
Uncover and let set a few minutes so juices don't run out when cut too soon.
