Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 2-pound pheasants
1/2 c Olive oil
6 cl Garlic; peeled and choppe
1 tb Soy sauce
1 c Heavy cream
2 cn Cream of mushroom soup,
-condensed -- (10-oz cans)
8 oz Fresh mushrooms
8 oz Butter
4 oz Flour
4 oz Pine nuts
8 oz Green grapes; cut in halves
4 Shallots
4 fl Dry sherry

Recipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX
Preparation Time: 2:00 STEP ONE: Preparation of the Pheasant-- With a
sharp knife, remove the two breasts from the center bone and also all
the meat from the legs.

Remove all the skin and excess fat. Place the pheasant breasts and
legs in a ceramic dish. Reserve the bones for another dish.

Marinate with the garlic, soy sauce, and olive oil, overnight if
possible.

STEP TWO: Preparation of the Dish-- Melt the butter in a heavy
skillet, season the pheasant with salt and pepper, dip in flour, and
saute over low heat until light brown. Remove from skillet and place
pheasant on a heated platter.

Add more butter to the pan, if necessary, and add the onions and
simmer. Combine with the fresh mushrooms, mushroom soup, sherry wine,
heavy cream, and grapes and bring to a boil. Garnish with pine nuts
and ladle over the pheasants.

Serve with fettuccine.

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