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2 pheasants, cut in serving pieces
1/2 c. pancake mix
1/2 c. margarine
2 c. mushrooms, sliced
1 sm. onion, chopped
2 chicken bouillon cubes, dissolved in 1 c. hot water
Juice of 1/2 lemon
1 tsp. salt
1 tsp. pepper


Roll pieces of pheasant in pancake. Mix. Saute in margarine until brown. Remove pheasant from skillet; saute mushrooms and onions until brown. Replace pheasant, add bouillon, lemon juice and seasonings. Cover and cook over low heat about 1 hour or until tender.

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