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3 pheasants
1 cup golden mushroom soup
1 cup white wine
1 cup mushrooms
½ cup chopped onions
Salt & pepper

Coat pheasant with flour and saute in oil till browned. Remove and saute onions and mushrooms in oil. Add wine, soup, salt, and pepper. Place pheasant in a baking dish and pour sauce from skillet on it. Cover and cook at low heat 300° in the oven for 1 hour, can also be used for chicken.