Ingredients:

2 tbsp butter
1 small onion, thinly sliced
¼ cup extra dry sherry
½ cup heavy cream
2 tbsp dijon mustard
¼ tsp white pepper
1 pheasant, cleaned
1 tbsp flour

Directions:

1. In a large skillet, melt the butter over medium heat, then add the onions slices and saute until the onions are golden brown-- caramelized. Turn the heat off and let the onions sit.

2. Preheat the grill for 10 minutes, then turn down to medium low heat.

3. While the grill heats up, combine the sherry, cream, mustard, and pepper in a small bowl. Mix thoroughly. Pat the pheasant down inside and out with  paper towels and set it in a plastic oven bag that has been shaken with 1 tablespoon of flour. Pour the cream sauce and caramelized onions over the pheasant and close the bag. Make 6 small slits in the top of the bag, per package directions. Now place it on a clean drip pan for easy handling.

4. Place the pheasant in the barbecue, on the top shelf or over the unlit burner, and cook 60 minutes. Remove the pheasant from the bag, and serve with the cream sauce and mashed potatoes.