Smothered Pheasant

2 Pheasants
1 Medium onion, chopped
2 stalks celery, chopped
1 can cream of mushroom soup
1/2 cup dry white wine

-Cut 2 pheasants into serving pieces
-Shake pieces in seasoned flour and brown in hot fat on all sides
-Move pheasants to large casserole and add onion, celery, cream of mushroom and wine
-Cover and simmer at 375 for 90 minutes (or until meat is tender)

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