1 pheasant, disjointed
1/2 cup butter
1 tsp. dried thyme
1/2 tsp. dried marjoram
1 medium onion, studded with 8 whole cloves
1/4 cup lemon juice
3/4 cup red wine
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/4 cup flour
1 cup canned condensed milk
2 egg yolks, beaten
salt and pepper to taste
hot buttered noodles
Capers for garnish (optional)


Season the pheasant with salt and pepper and place in a medium-size kettle. Add the butter, thyme, marjoram, onion, lemon, wine, nutmeg and cinnamon. Add enough water to cover. Bring to a boil. Reduce to simmer, cover and cook for about 30 to 40 minutes or until the pheasant is very tender. Remove the pan from the heat and remove the pheasant from the broth; discard the onion. Cool the pheasant until easy to handle. Remove the meat from the bones and dice into bite-size pieces. Mix enough milk with the flour to form a paste. Bring the broth back to a boil and whisk into the paste. Combine the egg yolks with the remaining milk and blend into the broth. Cook over medium heat, stirring constantly, until thickened. Add in the pheasant and heat through. Serve over hot buttered noodles and garnish with capers.

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