1/3 cup all-purpose flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon lemon pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1 dressed pheasant, cut up, skin removed
3 tablespoons vegetable oil
1 cup whipping cream
3 – 4 servings

Heat oven to 350 degree’s.  In large plastic food bag-storage bag, combine flour, salt, peppers, garlic powder and paprika.  Add pheasant pieces.  Shake to coat. In 10-inch nonstick skillet, heat oil over medium heat.  Add pheasant pieces.  Cook for 10 to 12 minutes, or until meat is browned, turning occasionally.  Place pheasant pieces in 2-quart casserole.  Pour cream over pheasant pieces.  Cover.  Bake for 1 to 1 ½ hours, or until meat is tender.