Pheasant with Cream (Faisan à la Crème)

Ingredients

• 1 pheasant
• butter
• 1 medium onion
• 1 1/2 decilitres sour cream

Instructions

1. Cook the pheasant in butter, in a casserole, with a medium onion cut in four.
2. At three quarters of the cooking, moisten it with a decilitre and a half of sour cream, or, failing that, with ordinary cream sharpened with a dash of lemon juice.
3. Finish the cooking, basting the pheasant with the cream.
4. Serve in the casserole.