Faisan à la Crème

• 1 young pheasant
• 4 ounces of butter
• 1 onion

Heat the butter in a heavy casserole. Sauté the pheasant in it with the onion cut into quarters, turn the pieces about so that they brown without burning and shake the pan from time to time to reduce the temperature while the browning is proceeding. Then lower the heat, put the lid on, and let the pheasant cook for 30 minutes.

At the end of this time, pour the sour cream over the bird,