INGREDIENTS: * 1 young pheasant, cut in quarters * 2tbsp olive oil * 2tbsp butter * 1pint sour cream * 1tbsp paprika * 1tbsp paprika * 2tbsp parsley, chopped DIRECTIONS: 1. heat oil and butter in heavy casserole dish. 2. Dredge the pheasant in seasoned flour and cook carefully in the fat so that they remain just golden. Pour the sour cream over the pheasant and sprinkle with paprika and parsley. 3. Bring to a simmer, cover casserole and cook gently for about 45 minutes. 4. Serve with potatoes(or noodles) added to the dish just before serving.