Smothered pheasant

What you need
2 pheasants, cut up in pieces suitable for frying
Flour
Salt and pepper
Butter or oleo
1/2 cup cream

What you do
Roll pheasants pieces in flour, salted and peppered.
Brown pheasant slowly in enough butter or oleo to cover the pan about 1/4 inch deep.
Dribble cream over pheasant about every half hour until done.
Cook on low heat.
Serve with wild rice.