In plastic bag combine 2 tbsp. flour, ½ tsp salt, and pepper. Add pheasant pieces, a few at a time; shake to coat. In skillet brown pheasant slowly in hot lard. Arrange onions atop pheasant; add 1 cup water. Cover tightly; cook over low heat until tender, 45 to 60 minutes. Remove pheasant; measure liquid in pan. Add water, if necessary, to equal 1 cup. In screw-top jar shake milk, flour, salt and pepper until blended. Stir into pan liquid. Cook, stirring constantly, till thickened and bubbly. Cook and stir 2 to 3 minutes more. Before serving, sprinkle pheasant with paprika. Pass gravy with pheasant. Makes 2 to 4 servings.