Saute mushrooms and onions in butter until light brown. Remove from butter; add pheasants that have been cut into serving pieces; seasoned with salt, paprika. and dusted in flour. Brown in the butter, adding more butter if necessary. Cover with mushrooms, onions, water, lemon juice, chicken broth, and season all with pepper. Cover and simmer 1 hour or until tender. 6-8 servings
By Robin from Washington, IA
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