Norine'S Pheasant Casserole - cooking recipe

Ingredients

1 pheasant
1 1/2 c. white wine
salt
pepper
celery salt
butter
1 can mushroom soup
1/2 c. cream
1 c. sour cream
1/2 c. onion, chopped
1 can mushrooms

Preparation

Disjoint pheasant and marinate in wine for 3 hours.
Add spices.
Brown meat in butter in a hot iron skillet, turning often. Combine mushroom soup, cream, sour cream and onion; cook over low heat.
Add 1/2 cup wine and mushrooms.
Combine with meat and bake at 275\u00b0 for 1 hour.
This is also excellent using wild duck.