Pheasant Casserole - cooking recipe

Ingredients

3 fresh tomatoes, sliced
2 cans consomme
dried mushrooms
flour or Dixie Fry
sherry
pheasant, cut in serving pieces or chicken

Preparation

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.
Place pheasant pieces on top of tomato slices in casserole. Marinate dried mushrooms in a separate bowl of consomme.
When thoroughly soaked, drain mushrooms and add consomme to skillet fryings to make gravy.
Thicken to desired consistency.
Pour gravy over pheasant.
Cover and bake in a 350\u00b0 oven for 1 hour.
Remove lid. Add mushrooms and sherry to flavor (use your own judgment). Bake another hour in a 350\u00b0 oven. Serve with steamed rice and pour gravy over all.