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2 pheasants
2 tsp. salt
1 tsp. paprika
1 c milk
1 c. flour
1/4 tsp. pepper
1/2 tsp. celery salt
3/4 c. butter


Cut pheasants into 3 serving pieces. Wash and dry. Combine flour, salt, pepper, paprika, and celery salt in paper bag. Dip pheasant pieces in milk and shake in seasoned flour. Place in heavy skillet in melted butter and cook for 15-20 minutes turning to brown evenly. Reduce heat and cover tightly. Cook slowly for 20-30 minutes until tender. Uncover and cook 10 minutes longer to re-crisp. Serves 6.

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