Lemon Pheasant

• 1 pheasant, bones and cut into small pieces
• 1 tbsp. sherry or hearty burgandy
• 1 tbsp. soy sauce
• 2 eggs
• 1/4 cup cornstarch
• 1/2 tsp. baking powder
• 1 to 2 cups salad oil
• 1/3 cup sugar
• 1 tbsp. cornstarch
• 2 tbsp. lemon juice, plus water to make
• 1 cup liquid
• Pepper
• Lemon, thinly sliced

Combine pheasant with wine and soy sauce in a larg bowl. Let stand for 30 minutes. Turn frequently so all pieces are covered with sauce. Beat eggs in a small bowl and beat in 1/4 cup cornstarch and baking powder to form a smooth batter. Heat oil to 350 degrees F. in wok or large skillet.

Coat bird with batter and fry until browned. Combine sugar, 1 tbsp. cornstarch, water-lemon juice combination, plus a few drops of yellow food coloring. Put in saucepan and boil until clear. Add more sugar or lemon if needed. Pour sauce over fried phesant and serve on a bed of lettuce. Garnish with thin lemon slices and serve with steamed rice.

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