Pheasant
Milk
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper
Vegetable oil

Remove skin from pheasant. Cut into 4 quarters. Soak in milk for at least 6 hours and then thoroughly coat with flour and seasonings. Fry in hot vegetable oil 1 inch deep until brown on one side; turn only once. Total frying time should be about 20 minutes. Make brown gravy from drippings in pan.

Serve over rice.