1 or 2 pheasants
2 cans condensed cream of mushroom soup
1/2 can sherry or dry wine
1/2 can water or chicken bouillon
Pinch of sage or poultry seasoning
salt and pepper (to taste)
1 tablespoon chopped parsley
1 lb fresh mushrooms (cleaned and sliced thick)
-Disjoint birds and brown quickly in butter.
-While birds are browning, mix remaining ingredients in a greased 2qt casserole dish
-Once the birds are suitably browned, stir in meat and pan drippings, cover with foil and bake @ 350 for 1 hour.
-Serve over rice or stuffing (optional)