Pheasant Casserole

1. 1

   Roll pheasant pieces in flour and brown in small amount of butter or oil in heavy skillet. Line the bottom and sides of a casserole with tomato slices.

2. 2

   Place pheasant pieces on top of tomato slices in casserole. Marinate dried mushrooms in a separate bowl of consomme.

3. 3

   When thoroughly soaked, drain mushrooms and add consomme to skillet fryings to make gravy.

4. 4

   Thicken to desired consistency.

5. 5

   Pour gravy over pheasant.

6. 6

   Cover and bake in a 350u00b0 oven for 1 hour.

7. 7

   Remove lid. Add mushrooms and sherry to flavor (use your own judgment). Bake another hour in a 350u00b0 oven. Serve with steamed rice and pour gravy over all.

No additional tips available.