1 lb pheasant
butter
3 tb mayonnaise
2 tb lemon juice
2 tb butter - softened
1 tb onion - finely chopped
10 or more drops of Durkey's Red Hot Pepper Sauce
1/2 tsp. salt
1/2 tsp. dry mustard
dash pepper

Cook pheasant, covered, in a small amount of butter, stirring occasionally until well done. Put pheasant through a meat grinder. Blend with remaining ingredients. Place mixture in a 2 cup mold. Chill for several hours. Carefully remove from mold. Garnish with chopped hard boiled egg, snipped chives or parsley. Serve with crackers.