Pheasant in Cream Sherry Sauce

Ingredients

• 3 pheasants, breasted and deboned
  (the current site notes using the breasts and thighs)

• Flour, for dredging

• Oil, for browning

• Lawry’s seasoned salt, to taste

• Salt and pepper, to taste

Sauce

• 1 (26 oz.) can cream of chicken soup

• 1 (26 oz.) can water

• 1/4 cup minced onion

• 1 cup warm water mixed with 1 1/2 teaspoons chicken base

• 3/4 cup cream sherry

Instructions

1. Preheat the oven to 250°F.

2. Lightly dredge the pheasant pieces in flour.

3. Brown the pheasant in oil and season with Lawry’s seasoned salt, salt, and pepper.

4. In a bowl, mix together the cream of chicken soup, water, minced onion, chicken base mixture, and cream sherry.

5. Place the browned pheasant in a baking dish or roasting pan.

6. Pour the sauce mixture over the pheasant.

7. Cover and bake for 5 to 6 hours, until the meat is tender and full of flavor.

Serving Tip

Serve with mashed potatoes, rice, or warm bread to soak up the sauce.