Melt lard in a dutch oven over a campfire.

Put 2 Tbl flour, salt and pepper in a paper bag. Add pheasant and shake to coat pieces.

Pour into dutch oven and brown bird on all sides.

Sprinkle with savory and add onions.

Add water and cook slowly above hot coals until bird is tender, about 1 1/2 hours, turning bird twice.

Mix remaining flour with milk and add to pan juices to make gravy.

Salt and pepper to taste.