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.