Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Large pheasants, whole 1 ea Bay leaf
- RED GROUND CAYANNE PEPPER - salt
- water - olive oil
2 cn Cream of mushroom soup 2 c Sauterne wine
- WINE VINEGAR

Wash birds well let drain. Marinate for 1 hour in a mixture of
water, wine vinegar salt. Remove, rinse lightly drain. Cover
bottom of baking pan with olive oil. Place pheasants in baking pan
after salting red peppering them well, rubbing the seasonings into
birds. Add two 8 oz cans cream of mushroom soup bay leaf. cover pan
place in preheated slow oven (200 degrees) for 30 minutes. Add
wine then cook for about 2 more hours or until meat is done. Baste
about every 15 to 20 minutes. The last few minutes of baking may be
done with the cover off for browning.

Note: this recipe will work just fine with any fowl that cooks dry.

Source: The Justin Wilson Cook Book
: ISBN # 0-88289-019-0 Typos By: Bud Wall
Submitted By MAHLON WALL On 12-15-94

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