Norine'S Pheasant Casserole

1. 1

   Disjoint pheasant and marinate in wine for 3 hours.

2. 2

   Add spices.

3. 3

   Brown meat in butter in a hot iron skillet, turning often. Combine mushroom soup, cream, sour cream and onion; cook over low heat.

4. 4

   Add 1/2 cup wine and mushrooms.

5. 5

   Combine with meat and bake at 275u00b0 for 1 hour.

6. 6

   This is also excellent using wild duck.

* Per serving · 4 servings · Values may vary.

No additional tips available.