 | | Directions | | Preheat oven to 350º F.
Prepare the pheasant by washing and patting it dry with paper towels.
Combine soup with white wine and Worcestershire sauce, mixing well to become a mushroom sauce base. Add salt, pepper, onion, garlic, and mushrooms to the base and stir together.
Lightly coat the baking dish with cooking spray.
Place whole pheasant in baking dish. Pour mushroom sauce over the pheasant and sprinkle pheasant generously with paprika.
Bake for 1-1/4 to 1-1/2 hours, or until meat is moist and tender. After 3/4 hour, baste pheasant with mushroom sauce in pan.
Serve mushroom sauce as a topping over the slices of meat. |
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Prep Time: 30 minutes
Cook Time: 1.5 hours
Container: 9 inch square baking dish
Servings: 2
|  | | Ingredients | | - | | 1 pheasant |
| - | | 10 ounces can, cream of chicken and herbs soup |
| - | | 1/2 cup white wine |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 4 ounces can, mushrooms whole or sliced |
| - | | 1 medium onion, chopped |
| - | | 1 clove garlic, sliced |
| - | | 3/4 teaspoon salt |
| - | | 1/4 teaspoon pepper, coarsely ground |
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